Egg White and Spinach Scramble with Cottage Cheese

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

Egg White and Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Fluffy egg whites scrambled with fresh baby spinach and protein-rich cottage cheese for a velvety finish.

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NUTRITION

214kcal
Protein
22.7g
Fat
10.4g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/3 cup 2% Cottage Cheese

1 cup Fresh Baby Spinach

2 teaspoons Avocado Oil

1/3 cup Cherry Tomatoes, halved

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PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes and baby spinach to the pan, sautéing for 2 minutes until the spinach is just wilted.

  • 3

    Pour the liquid egg whites into the skillet over the vegetables.

  • 4

    Let the eggs sit for 30 seconds until the edges begin to set, then gently stir with a spatula.

  • 5

    When the eggs are nearly cooked through, fold in the cottage cheese.

  • 6

    Continue to scramble for another 30-60 seconds until the cottage cheese is warm and the eggs are fully set.

  • 7

    Season with a pinch of sea salt and cracked black pepper if desired and serve immediately.

Egg White and Spinach Scramble with Cottage Cheese

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

Egg White and Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Fluffy egg whites scrambled with fresh baby spinach and protein-rich cottage cheese for a velvety finish.

NUTRITION

214kcal
Protein
22.7g
Fat
10.4g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/3 cup 2% Cottage Cheese

1 cup Fresh Baby Spinach

2 teaspoons Avocado Oil

1/3 cup Cherry Tomatoes, halved

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes and baby spinach to the pan, sautéing for 2 minutes until the spinach is just wilted.

  • 3

    Pour the liquid egg whites into the skillet over the vegetables.

  • 4

    Let the eggs sit for 30 seconds until the edges begin to set, then gently stir with a spatula.

  • 5

    When the eggs are nearly cooked through, fold in the cottage cheese.

  • 6

    Continue to scramble for another 30-60 seconds until the cottage cheese is warm and the eggs are fully set.

  • 7

    Season with a pinch of sea salt and cracked black pepper if desired and serve immediately.