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

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with blistered cherry tomatoes and buttery avocado on toasted sprouted bread.

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NUTRITION

443kcal
Protein
37.1g
Fat
18.9g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 slice Sprouted Grain Bread

1/2 medium Avocado

1 tsp Avocado Oil

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PREPARATION

  • 1

    Heat the avocado oil in a non-stick skillet over medium heat.

  • 2

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

  • 3

    Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Pour the egg mixture into the same skillet over medium-low heat, stirring gently with a spatula to create soft curds.

  • 6

    Once the eggs are nearly set, fold the sautéed tomatoes and spinach back into the scramble.

  • 7

    Toast the sprouted grain bread and top it with sliced avocado, lightly mashing it with a fork if desired.

  • 8

    Serve the scramble alongside the avocado toast and season with a pinch of sea salt and black pepper.

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

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with blistered cherry tomatoes and buttery avocado on toasted sprouted bread.

NUTRITION

443kcal
Protein
37.1g
Fat
18.9g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 slice Sprouted Grain Bread

1/2 medium Avocado

1 tsp Avocado Oil

PREPARATION

  • 1

    Heat the avocado oil in a non-stick skillet over medium heat.

  • 2

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

  • 3

    Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Pour the egg mixture into the same skillet over medium-low heat, stirring gently with a spatula to create soft curds.

  • 6

    Once the eggs are nearly set, fold the sautéed tomatoes and spinach back into the scramble.

  • 7

    Toast the sprouted grain bread and top it with sliced avocado, lightly mashing it with a fork if desired.

  • 8

    Serve the scramble alongside the avocado toast and season with a pinch of sea salt and black pepper.