Egg White and Cottage Cheese Scramble with Spinach and Tomatoes

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 Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Tomatoes

Pan-scrambled egg whites and creamy cottage cheese tossed with wilted spinach and juicy tomatoes, served alongside buttery avocado and toasted sprouted bread.

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NUTRITION

442kcal
Protein
34.9g
Fat
21.4g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes, halved

1/2 medium Avocado, sliced

1 slice Sprouted Grain Bread

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes and spinach to the skillet, sautéing for 2-3 minutes until the spinach is wilted.

  • 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 vegetables.

  • 5

    Cook the mixture, stirring gently with a spatula, until the eggs are set and achieve a fluffy texture.

  • 6

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

  • 7

    Serve the scramble immediately alongside the sliced avocado and warm toast.

Egg White and Cottage Cheese Scramble with Spinach and Tomatoes

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 Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Tomatoes

Pan-scrambled egg whites and creamy cottage cheese tossed with wilted spinach and juicy tomatoes, served alongside buttery avocado and toasted sprouted bread.

NUTRITION

442kcal
Protein
34.9g
Fat
21.4g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes, halved

1/2 medium Avocado, sliced

1 slice Sprouted Grain Bread

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes and spinach to the skillet, sautéing for 2-3 minutes until the spinach is wilted.

  • 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 vegetables.

  • 5

    Cook the mixture, stirring gently with a spatula, until the eggs are set and achieve a fluffy texture.

  • 6

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

  • 7

    Serve the scramble immediately alongside the sliced avocado and warm toast.