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

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

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NUTRITION

299kcal
Protein
23.7g
Fat
13g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

0.42 cup Liquid Egg Whites

0.22 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 slice Sprouted Grain Bread

40 grams Avocado

1 teaspoon Extra Virgin Olive Oil

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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 pan and sauté until just wilted and bright green.

  • 3

    Pour the liquid egg whites into the skillet and allow them to sit for 30 seconds to begin setting.

  • 4

    Gently fold in the cottage cheese using a silicone spatula to incorporate it into the eggs.

  • 5

    Continue to scramble the mixture until the egg whites are fully cooked and the cheese is warm and melty.

  • 6

    Toast the sprouted grain bread until golden brown and top with the sliced avocado.

  • 7

    Plate the scramble alongside the avocado toast and season with a pinch of sea salt if desired.

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

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

NUTRITION

299kcal
Protein
23.7g
Fat
13g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

0.42 cup Liquid Egg Whites

0.22 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 slice Sprouted Grain Bread

40 grams Avocado

1 teaspoon Extra Virgin Olive Oil

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 pan and sauté until just wilted and bright green.

  • 3

    Pour the liquid egg whites into the skillet and allow them to sit for 30 seconds to begin setting.

  • 4

    Gently fold in the cottage cheese using a silicone spatula to incorporate it into the eggs.

  • 5

    Continue to scramble the mixture until the egg whites are fully cooked and the cheese is warm and melty.

  • 6

    Toast the sprouted grain bread until golden brown and top with the sliced avocado.

  • 7

    Plate the scramble alongside the avocado toast and season with a pinch of sea salt if desired.