Cottage Cheese Egg White Scramble with Sautéed Spinach

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

Cottage Cheese Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and sautéed baby spinach, served with sprouted grain toast and buttery avocado slices.

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NUTRITION

407kcal
Protein
35.7g
Fat
16g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

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PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the baby spinach until just wilted.

  • 2

    Whisk the egg whites and cottage cheese together in a small bowl until well combined.

  • 3

    Add the remaining olive oil to the skillet and pour in the egg mixture.

  • 4

    Cook the eggs while stirring gently until they are set and fluffy.

  • 5

    Toast the sprouted grain bread and top it with the fresh avocado slices.

  • 6

    Plate the scramble alongside the toast and finish with a crack of black pepper.

Cottage Cheese Egg White Scramble with Sautéed Spinach

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

Cottage Cheese Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and sautéed baby spinach, served with sprouted grain toast and buttery avocado slices.

NUTRITION

407kcal
Protein
35.7g
Fat
16g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the baby spinach until just wilted.

  • 2

    Whisk the egg whites and cottage cheese together in a small bowl until well combined.

  • 3

    Add the remaining olive oil to the skillet and pour in the egg mixture.

  • 4

    Cook the eggs while stirring gently until they are set and fluffy.

  • 5

    Toast the sprouted grain bread and top it with the fresh avocado slices.

  • 6

    Plate the scramble alongside the toast and finish with a crack of black pepper.