Egg White Spinach Scramble with Cottage Cheese and Fresh Tomato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Spinach Scramble with Cottage Cheese and Fresh Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Fresh Tomato

Fluffy egg whites scrambled with wilted spinach and creamy cottage cheese, served with sliced tomatoes and sprouted toast for a satisfying, toasted finish.

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NUTRITION

341kcal
Protein
38.9g
Fat
7.9g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese (2%)

2 cups Fresh Spinach

1 medium Roma Tomato

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the fresh spinach to the skillet and sauté until the leaves are just wilted.

  • 3

    Pour the liquid egg whites into the pan and cook, stirring frequently with a spatula to create soft curds.

  • 4

    When the egg whites are nearly cooked through, fold in the cottage cheese and continue to stir until the cheese is warmed and the mixture is creamy.

  • 5

    Toast the sprouted grain bread until it reaches your desired level of crispness.

  • 6

    Slice the Roma tomato into rounds and season with a pinch of sea salt and cracked black pepper.

  • 7

    Serve the warm scramble immediately alongside the fresh tomato slices and toasted bread.

Egg White Spinach Scramble with Cottage Cheese and Fresh Tomato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Spinach Scramble with Cottage Cheese and Fresh Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Fresh Tomato

Fluffy egg whites scrambled with wilted spinach and creamy cottage cheese, served with sliced tomatoes and sprouted toast for a satisfying, toasted finish.

NUTRITION

341kcal
Protein
38.9g
Fat
7.9g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese (2%)

2 cups Fresh Spinach

1 medium Roma Tomato

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the fresh spinach to the skillet and sauté until the leaves are just wilted.

  • 3

    Pour the liquid egg whites into the pan and cook, stirring frequently with a spatula to create soft curds.

  • 4

    When the egg whites are nearly cooked through, fold in the cottage cheese and continue to stir until the cheese is warmed and the mixture is creamy.

  • 5

    Toast the sprouted grain bread until it reaches your desired level of crispness.

  • 6

    Slice the Roma tomato into rounds and season with a pinch of sea salt and cracked black pepper.

  • 7

    Serve the warm scramble immediately alongside the fresh tomato slices and toasted bread.