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 2% Cottage Cheese; 1 cup Baby Spinach; 0.5 cup Cherry Tomatoes; 1 teaspoon Extra Virgin Olive Oil; 0.5 medium Avocado; 1 slice Whole Wheat 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 and creamy cottage cheese folded with fresh spinach and burst cherry tomatoes, served with buttery avocado on toasted whole grain bread.

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NUTRITION

Protein

32.6g

Fat

18.9g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup 2% Cottage Cheese

1 cup Baby Spinach

0.5 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

0.5 medium Avocado

1 slice Whole Wheat 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 2-3 minutes until they begin to soften.
3
Add the baby spinach to the skillet and cook until just wilted.
4
Pour the egg whites into the skillet and stir gently with a spatula to scramble.
5
When the eggs are nearly set, fold in the cottage cheese and cook for 30 seconds until creamy and warm.
6
Toast the whole wheat bread until golden brown.
7
Slice the avocado and place it on the toast, then top with the egg scramble and a crack of black pepper.