Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

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

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Pan-scrambled egg whites with spinach and cottage cheese, served with sprouted grain toast and cherry tomatoes that are savory and blistered.

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NUTRITION

357kcal
Protein
26.3g
Fat
18g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

135g Egg Whites

50g Low-fat Cottage Cheese

1 cup Fresh Spinach

0.5 cup Cherry Tomatoes

1.1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Toast the sprouted grain bread until golden.

  • 2

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

  • 3

    Add the cherry tomatoes and cook until the skins begin to blister.

  • 4

    Stir in the fresh spinach and sauté until just wilted.

  • 5

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

  • 6

    Pour the egg mixture into the skillet and cook, stirring gently, until the whites are set and creamy.

  • 7

    Season with a pinch of sea salt and black pepper before serving alongside the hot toast.

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

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

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Pan-scrambled egg whites with spinach and cottage cheese, served with sprouted grain toast and cherry tomatoes that are savory and blistered.

NUTRITION

357kcal
Protein
26.3g
Fat
18g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

135g Egg Whites

50g Low-fat Cottage Cheese

1 cup Fresh Spinach

0.5 cup Cherry Tomatoes

1.1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Toast the sprouted grain bread until golden.

  • 2

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

  • 3

    Add the cherry tomatoes and cook until the skins begin to blister.

  • 4

    Stir in the fresh spinach and sauté until just wilted.

  • 5

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

  • 6

    Pour the egg mixture into the skillet and cook, stirring gently, until the whites are set and creamy.

  • 7

    Season with a pinch of sea salt and black pepper before serving alongside the hot toast.