Egg White Scramble with Spinach and Cottage Cheese

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

Egg White Scramble with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Cottage Cheese

Pan-scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, served alongside sprouted toast with buttery avocado.

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NUTRITION

306kcal
Protein
24.6g
Fat
12.8g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

110g Liquid Egg Whites

50g 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

40g Avocado

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach and sauté until it is just wilted.

  • 3

    Pour the liquid egg whites into the skillet and let them sit for a few seconds.

  • 4

    Gently fold in the cottage cheese as the egg whites begin to set.

  • 5

    Continue to scramble until the eggs are cooked through but remain light and fluffy.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Spread the mashed avocado onto the toast and season with a pinch of sea salt.

  • 8

    Serve the scramble immediately with the avocado toast on the side.

Egg White Scramble with Spinach and Cottage Cheese

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

Egg White Scramble with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Cottage Cheese

Pan-scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, served alongside sprouted toast with buttery avocado.

NUTRITION

306kcal
Protein
24.6g
Fat
12.8g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

110g Liquid Egg Whites

50g 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

40g Avocado

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach and sauté until it is just wilted.

  • 3

    Pour the liquid egg whites into the skillet and let them sit for a few seconds.

  • 4

    Gently fold in the cottage cheese as the egg whites begin to set.

  • 5

    Continue to scramble until the eggs are cooked through but remain light and fluffy.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Spread the mashed avocado onto the toast and season with a pinch of sea salt.

  • 8

    Serve the scramble immediately with the avocado toast on the side.