Egg White and 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 and Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Egg whites scrambled with fresh spinach and creamy cottage cheese, served over toasted sprouted grain bread for a satisfying crunch.

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NUTRITION

385kcal
Protein
33g
Fat
16.3g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Fresh Spinach

1 slice Sprouted Grain Bread

1 tablespoon Extra Virgin Olive Oil

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté until the leaves are bright green and 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 incorporate and add creaminess.

  • 5

    Continue to scramble the mixture until the eggs are fully cooked but still tender and moist.

  • 6

    Toast the sprouted grain bread until it is golden brown and crisp.

  • 7

    Serve the warm scramble over the toast and season with sea salt and cracked black pepper.

Egg White and 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 and Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Egg whites scrambled with fresh spinach and creamy cottage cheese, served over toasted sprouted grain bread for a satisfying crunch.

NUTRITION

385kcal
Protein
33g
Fat
16.3g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Fresh Spinach

1 slice Sprouted Grain Bread

1 tablespoon Extra Virgin Olive Oil

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté until the leaves are bright green and 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 incorporate and add creaminess.

  • 5

    Continue to scramble the mixture until the eggs are fully cooked but still tender and moist.

  • 6

    Toast the sprouted grain bread until it is golden brown and crisp.

  • 7

    Serve the warm scramble over the toast and season with sea salt and cracked black pepper.