Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

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

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

Pan-scrambled egg whites and creamy cottage cheese folded with fresh spinach and burst cherry tomatoes, served with buttery avocado for a silky finish.

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NUTRITION

416kcal
Protein
33.6g
Fat
21g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

7/8 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 tsp Extra Virgin Olive Oil

1/2 cup Fresh Blueberries

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the pan and sauté for 2-3 minutes until they begin to soften and the skins slightly blister.

  • 3

    Add the baby spinach to the skillet and toss frequently until the leaves are just wilted.

  • 4

    In a small bowl, whisk together the liquid egg whites and the cottage cheese until well combined.

  • 5

    Lower the heat to medium-low and pour the egg and cheese mixture into the skillet with the vegetables.

  • 6

    Using a silicone spatula, gently stir the eggs, lifting and folding them until they are set but still look moist and creamy.

  • 7

    Remove from heat and transfer the scramble to a plate.

  • 8

    Slice the avocado and place it on top of the scramble, then serve with the fresh blueberries on the side.

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

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

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

Pan-scrambled egg whites and creamy cottage cheese folded with fresh spinach and burst cherry tomatoes, served with buttery avocado for a silky finish.

NUTRITION

416kcal
Protein
33.6g
Fat
21g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

7/8 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 tsp Extra Virgin Olive Oil

1/2 cup Fresh Blueberries

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the pan and sauté for 2-3 minutes until they begin to soften and the skins slightly blister.

  • 3

    Add the baby spinach to the skillet and toss frequently until the leaves are just wilted.

  • 4

    In a small bowl, whisk together the liquid egg whites and the cottage cheese until well combined.

  • 5

    Lower the heat to medium-low and pour the egg and cheese mixture into the skillet with the vegetables.

  • 6

    Using a silicone spatula, gently stir the eggs, lifting and folding them until they are set but still look moist and creamy.

  • 7

    Remove from heat and transfer the scramble to a plate.

  • 8

    Slice the avocado and place it on top of the scramble, then serve with the fresh blueberries on the side.