Cottage Cheese Egg White Scramble with Sautéed Spinach

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

Cottage Cheese Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Sautéed Spinach

Pan-scrambled egg whites and cottage cheese served with wilted spinach and sprouted grain bread, finished with a slice of buttery avocado.

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NUTRITION

411kcal
Protein
35.1g
Fat
19.1g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

45g Sliced Avocado

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PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted, then remove from the pan and set aside.

  • 2

    In a small bowl, whisk together the liquid egg whites and cottage cheese until the mixture is well combined.

  • 3

    Add the remaining teaspoon of oil to the same skillet, then pour in the egg and cottage cheese mixture.

  • 4

    Cook the eggs slowly over medium-low heat, stirring gently with a spatula until they are set and creamy.

  • 5

    Toast the sprouted grain bread until golden brown and top it with the sliced avocado.

  • 6

    Plate the scramble alongside the toast and season with a pinch of black pepper or red pepper flakes if desired.

Cottage Cheese Egg White Scramble with Sautéed Spinach

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

Cottage Cheese Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Sautéed Spinach

Pan-scrambled egg whites and cottage cheese served with wilted spinach and sprouted grain bread, finished with a slice of buttery avocado.

NUTRITION

411kcal
Protein
35.1g
Fat
19.1g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

45g Sliced Avocado

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted, then remove from the pan and set aside.

  • 2

    In a small bowl, whisk together the liquid egg whites and cottage cheese until the mixture is well combined.

  • 3

    Add the remaining teaspoon of oil to the same skillet, then pour in the egg and cottage cheese mixture.

  • 4

    Cook the eggs slowly over medium-low heat, stirring gently with a spatula until they are set and creamy.

  • 5

    Toast the sprouted grain bread until golden brown and top it with the sliced avocado.

  • 6

    Plate the scramble alongside the toast and season with a pinch of black pepper or red pepper flakes if desired.