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

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

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NUTRITION

336kcal
Protein
28.6g
Fat
11.4g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

5 Cherry Tomatoes

25 grams Avocado

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PREPARATION

  • 1

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

  • 2

    Add the spinach and cherry tomatoes, sautéing until the spinach is wilted and tomatoes are slightly softened.

  • 3

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

  • 4

    Pour the egg mixture into the skillet with the vegetables.

  • 5

    Gently stir with a spatula until the egg whites are set and the mixture is creamy.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Serve the scramble alongside the toast, topped with sliced avocado and a pinch of sea salt or 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

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

NUTRITION

336kcal
Protein
28.6g
Fat
11.4g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

5 Cherry Tomatoes

25 grams Avocado

PREPARATION

  • 1

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

  • 2

    Add the spinach and cherry tomatoes, sautéing until the spinach is wilted and tomatoes are slightly softened.

  • 3

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

  • 4

    Pour the egg mixture into the skillet with the vegetables.

  • 5

    Gently stir with a spatula until the egg whites are set and the mixture is creamy.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Serve the scramble alongside the toast, topped with sliced avocado and a pinch of sea salt or black pepper.