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

Fluffy egg whites scrambled with fresh spinach and topped with creamy cottage cheese and burst cherry tomatoes, served with sprouted toast and buttery avocado.

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NUTRITION

378kcal
Protein
34g
Fat
14.6g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 slice Sprouted Grain Bread

1/2 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and burst.

  • 3

    Stir in the fresh spinach and sauté until it is just wilted.

  • 4

    Pour the liquid egg whites into the skillet and scramble gently with the vegetables until the eggs are fully set and fluffy.

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

    Transfer the scramble to a plate, top with the cold cottage cheese, and serve alongside the sliced avocado and 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

Fluffy egg whites scrambled with fresh spinach and topped with creamy cottage cheese and burst cherry tomatoes, served with sprouted toast and buttery avocado.

NUTRITION

378kcal
Protein
34g
Fat
14.6g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 slice Sprouted Grain Bread

1/2 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and burst.

  • 3

    Stir in the fresh spinach and sauté until it is just wilted.

  • 4

    Pour the liquid egg whites into the skillet and scramble gently with the vegetables until the eggs are fully set and fluffy.

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

    Transfer the scramble to a plate, top with the cold cottage cheese, and serve alongside the sliced avocado and toast.