Egg White 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 Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese

A light scramble of egg whites and fresh spinach folded with creamy cottage cheese, served with sprouted grain toast and buttery avocado.

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NUTRITION

305kcal
Protein
26.3g
Fat
12.1g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.25 cup Low Fat Cottage Cheese

1 cup Fresh Spinach

1 slice Whole Wheat Bread

0.25 Avocado

1 teaspoon 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 fresh spinach to the pan and sauté until the leaves are just wilted.

  • 3

    Whisk the egg whites in a small bowl and pour them into the skillet over the spinach.

  • 4

    As the egg whites begin to set, gently fold in the cottage cheese to create a creamy texture.

  • 5

    Continue to cook, stirring occasionally, until the eggs are fully set and the cottage cheese is warmed through.

  • 6

    Toast the whole wheat bread until golden brown.

  • 7

    Slice the avocado and place it on top of the toast, then serve alongside the hot scramble.

  • 8

    Season with a pinch of sea salt and cracked black pepper if desired.

Egg White 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 Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese

A light scramble of egg whites and fresh spinach folded with creamy cottage cheese, served with sprouted grain toast and buttery avocado.

NUTRITION

305kcal
Protein
26.3g
Fat
12.1g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.25 cup Low Fat Cottage Cheese

1 cup Fresh Spinach

1 slice Whole Wheat Bread

0.25 Avocado

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the pan and sauté until the leaves are just wilted.

  • 3

    Whisk the egg whites in a small bowl and pour them into the skillet over the spinach.

  • 4

    As the egg whites begin to set, gently fold in the cottage cheese to create a creamy texture.

  • 5

    Continue to cook, stirring occasionally, until the eggs are fully set and the cottage cheese is warmed through.

  • 6

    Toast the whole wheat bread until golden brown.

  • 7

    Slice the avocado and place it on top of the toast, then serve alongside the hot scramble.

  • 8

    Season with a pinch of sea salt and cracked black pepper if desired.