Egg White and Cottage Cheese Scramble with Sautéed Spinach

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

Egg White and Cottage Cheese Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and fresh baby spinach, served with a slice of golden toasted sourdough.

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NUTRITION

375kcal
Protein
37.7g
Fat
8.6g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup 2% Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 teaspoon Avocado Oil

1 slice Sourdough Bread

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PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the skillet and sauté until just wilted, about 1-2 minutes.

  • 3

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

  • 4

    Pour the egg white mixture into the skillet over the spinach.

  • 5

    Using a silicone spatula, gently stir and fold the eggs until they are set and fluffy.

  • 6

    While the eggs cook, toast the slice of sourdough bread until golden.

  • 7

    Season the scramble with a pinch of sea salt and cracked black pepper, then serve immediately with the toast.

Egg White and Cottage Cheese Scramble with Sautéed Spinach

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

Egg White and Cottage Cheese Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and fresh baby spinach, served with a slice of golden toasted sourdough.

NUTRITION

375kcal
Protein
37.7g
Fat
8.6g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup 2% Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 teaspoon Avocado Oil

1 slice Sourdough Bread

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the skillet and sauté until just wilted, about 1-2 minutes.

  • 3

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

  • 4

    Pour the egg white mixture into the skillet over the spinach.

  • 5

    Using a silicone spatula, gently stir and fold the eggs until they are set and fluffy.

  • 6

    While the eggs cook, toast the slice of sourdough bread until golden.

  • 7

    Season the scramble with a pinch of sea salt and cracked black pepper, then serve immediately with the toast.