Egg White and Cottage Cheese Scramble with Sautéed Spinach

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

Egg White and Cottage Cheese Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and tender sautéed spinach, served alongside sprouted grain toast and buttery avocado slices.

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NUTRITION

417kcal
Protein
32.3g
Fat
21.5g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

0.25 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the skillet and sauté until just wilted, about 1-2 minutes.

  • 3

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

  • 4

    Pour the egg mixture into the skillet with the spinach.

  • 5

    Using a silicone spatula, gently fold the eggs over medium heat until they are set but still look moist and creamy.

  • 6

    While the eggs cook, toast the sprouted grain bread until golden brown.

  • 7

    Slice the avocado and place it on top of the toast, then serve alongside the hot scramble.

Egg White and Cottage Cheese Scramble with Sautéed Spinach

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

Egg White and Cottage Cheese Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and tender sautéed spinach, served alongside sprouted grain toast and buttery avocado slices.

NUTRITION

417kcal
Protein
32.3g
Fat
21.5g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

0.25 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the skillet and sauté until just wilted, about 1-2 minutes.

  • 3

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

  • 4

    Pour the egg mixture into the skillet with the spinach.

  • 5

    Using a silicone spatula, gently fold the eggs over medium heat until they are set but still look moist and creamy.

  • 6

    While the eggs cook, toast the sprouted grain bread until golden brown.

  • 7

    Slice the avocado and place it on top of the toast, then serve alongside the hot scramble.