Egg White Scramble with Cottage Cheese and Spinach

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

Egg White Scramble with Cottage Cheese and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Cottage Cheese and Spinach

Pan-scrambled egg whites folded with creamy cottage cheese and fresh spinach, served with sliced avocado and toasted whole grain bread for a satisfying crunch.

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NUTRITION

412kcal
Protein
30.8g
Fat
19.3g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 Avocado

1 slice Whole Grain Bread

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the skillet and sauté until just wilted.

  • 3

    Pour the liquid egg whites into the skillet with the spinach.

  • 4

    Cook the eggs, stirring gently with a heat-resistant spatula until they are nearly set.

  • 5

    Fold in the cottage cheese and continue to cook for 1 minute until the mixture is warmed through and creamy.

  • 6

    Toast the whole grain bread until golden and crisp.

  • 7

    Serve the egg white scramble immediately alongside the toast and top with sliced avocado.

Egg White Scramble with Cottage Cheese and Spinach

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

Egg White Scramble with Cottage Cheese and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Cottage Cheese and Spinach

Pan-scrambled egg whites folded with creamy cottage cheese and fresh spinach, served with sliced avocado and toasted whole grain bread for a satisfying crunch.

NUTRITION

412kcal
Protein
30.8g
Fat
19.3g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 Avocado

1 slice Whole Grain Bread

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the skillet and sauté until just wilted.

  • 3

    Pour the liquid egg whites into the skillet with the spinach.

  • 4

    Cook the eggs, stirring gently with a heat-resistant spatula until they are nearly set.

  • 5

    Fold in the cottage cheese and continue to cook for 1 minute until the mixture is warmed through and creamy.

  • 6

    Toast the whole grain bread until golden and crisp.

  • 7

    Serve the egg white scramble immediately alongside the toast and top with sliced avocado.