Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

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 and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Pan-scrambled egg whites tossed with fresh baby spinach and juicy cherry tomatoes, served with a dollop of creamy cottage cheese and toasted sourdough.

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NUTRITION

354kcal
Protein
26.5g
Fat
13.3g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 tsp Extra Virgin Olive Oil

1 slice Whole Wheat Sourdough bread

1/4 Avocado, sliced

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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 halved cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften and blister.

  • 3

    Toss in the fresh baby spinach and cook until just wilted, about 1 minute.

  • 4

    Pour the liquid egg whites into the skillet and scramble gently with a spatula until the eggs are set and opaque.

  • 5

    While the eggs cook, toast the whole wheat sourdough slice until golden brown.

  • 6

    Top the toasted bread with the sliced avocado and a pinch of sea salt if desired.

  • 7

    Transfer the egg white scramble to a plate, top with the cold cottage cheese for a temperature contrast, and finish with freshly cracked black pepper.

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

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 and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Pan-scrambled egg whites tossed with fresh baby spinach and juicy cherry tomatoes, served with a dollop of creamy cottage cheese and toasted sourdough.

NUTRITION

354kcal
Protein
26.5g
Fat
13.3g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 tsp Extra Virgin Olive Oil

1 slice Whole Wheat Sourdough bread

1/4 Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften and blister.

  • 3

    Toss in the fresh baby spinach and cook until just wilted, about 1 minute.

  • 4

    Pour the liquid egg whites into the skillet and scramble gently with a spatula until the eggs are set and opaque.

  • 5

    While the eggs cook, toast the whole wheat sourdough slice until golden brown.

  • 6

    Top the toasted bread with the sliced avocado and a pinch of sea salt if desired.

  • 7

    Transfer the egg white scramble to a plate, top with the cold cottage cheese for a temperature contrast, and finish with freshly cracked black pepper.