Name: Egg White and Cottage Cheese Scramble with Spinach and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Egg Whites; 0.25 cup Low-Fat Cottage Cheese; 1 cup Baby Spinach; 0.5 cup Cherry Tomatoes; 0.5 medium Avocado; 1 teaspoon Olive Oil; 1 slice Sprouted Grain Bread

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.

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Tomatoes

Pan-scrambled egg whites folded with cottage cheese, wilted spinach, and burst cherry tomatoes, served with toasted sprouted bread and rich, buttery avocado.

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NUTRITION

Protein

33.8g

Fat

18.4g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

0.5 cup Cherry Tomatoes

0.5 medium Avocado

1 teaspoon Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

1
Heat the olive oil in a non-stick skillet over medium heat.
2
Add the cherry tomatoes and sauté for two minutes until they begin to soften and blister.
3
Toss in the baby spinach and cook for one minute until just wilted.
4
Whisk the egg whites and cottage cheese together in a small bowl until well combined.
5
Pour the egg mixture into the skillet with the vegetables.
6
Stir gently and continuously with a spatula until the eggs are fully set and the cottage cheese is melted and creamy.
7
Toast the sprouted grain bread until golden brown.
8
Serve the warm scramble immediately alongside the toasted bread and fresh avocado slices.