Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

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

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

Pan-scrambled egg whites folded with creamy cottage cheese, fresh spinach, and blistered cherry tomatoes, served with a side of buttery avocado.

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NUTRITION

379kcal
Protein
31.5g
Fat
16.2g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/2 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

40 grams Avocado

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and sauté until they begin to soften and blister.

  • 3

    Add the baby spinach to the pan and cook until just wilted.

  • 4

    Whisk the liquid egg whites and cottage cheese together in a small bowl until well combined.

  • 5

    Pour the egg mixture into the skillet and scramble gently with a spatula until set but still creamy.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Plate the scramble alongside the toast and top with fresh sliced avocado.

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

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

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

Pan-scrambled egg whites folded with creamy cottage cheese, fresh spinach, and blistered cherry tomatoes, served with a side of buttery avocado.

NUTRITION

379kcal
Protein
31.5g
Fat
16.2g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/2 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

40 grams Avocado

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and sauté until they begin to soften and blister.

  • 3

    Add the baby spinach to the pan and cook until just wilted.

  • 4

    Whisk the liquid egg whites and cottage cheese together in a small bowl until well combined.

  • 5

    Pour the egg mixture into the skillet and scramble gently with a spatula until set but still creamy.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Plate the scramble alongside the toast and top with fresh sliced avocado.