Egg White Spinach Scramble with Cottage Cheese and Sliced Tomatoes

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 Sliced Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sliced Tomatoes

Pan-scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, served with sliced vine-ripened tomatoes and buttery avocado.

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NUTRITION

293kcal
Protein
31.2g
Fat
12.2g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

1 medium Tomato

1 tsp Avocado Oil

1/4 Avocado

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PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté for 1-2 minutes until just wilted.

  • 3

    Pour the egg whites into the skillet and stir gently with a spatula as they begin to set.

  • 4

    Once the egg whites are mostly cooked through, fold in the cottage cheese and stir for another 30 seconds until warmed and creamy.

  • 5

    Season the scramble with a pinch of sea salt and black pepper to taste.

  • 6

    Slice the tomato and avocado, then serve them alongside the hot scramble for a balanced breakfast.

Egg White Spinach Scramble with Cottage Cheese and Sliced Tomatoes

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 Sliced Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sliced Tomatoes

Pan-scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, served with sliced vine-ripened tomatoes and buttery avocado.

NUTRITION

293kcal
Protein
31.2g
Fat
12.2g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

1 medium Tomato

1 tsp Avocado Oil

1/4 Avocado

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté for 1-2 minutes until just wilted.

  • 3

    Pour the egg whites into the skillet and stir gently with a spatula as they begin to set.

  • 4

    Once the egg whites are mostly cooked through, fold in the cottage cheese and stir for another 30 seconds until warmed and creamy.

  • 5

    Season the scramble with a pinch of sea salt and black pepper to taste.

  • 6

    Slice the tomato and avocado, then serve them alongside the hot scramble for a balanced breakfast.