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

Egg whites scrambled with fresh spinach and creamy cottage cheese, served with cherry tomatoes and sprouted grain bread toasted until golden.

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NUTRITION

413kcal
Protein
33.1g
Fat
17.4g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

75g 2% Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1.5 slices Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and sauté until just wilted.

  • 4

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

  • 5

    Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are softly set.

  • 6

    Season with a pinch of sea salt and black pepper.

  • 7

    Serve immediately alongside the toasted sprouted grain bread.

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

Egg whites scrambled with fresh spinach and creamy cottage cheese, served with cherry tomatoes and sprouted grain bread toasted until golden.

NUTRITION

413kcal
Protein
33.1g
Fat
17.4g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

75g 2% Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1.5 slices Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and sauté until just wilted.

  • 4

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

  • 5

    Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are softly set.

  • 6

    Season with a pinch of sea salt and black pepper.

  • 7

    Serve immediately alongside the toasted sprouted grain bread.