Egg White Scramble with Cottage Cheese and Sautéed Spinach

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

Egg White Scramble with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Cottage Cheese and Sautéed Spinach

Egg whites scrambled with low-fat cottage cheese and fresh spinach, served with blistered tomatoes for a finish that is wonderfully creamy.

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NUTRITION

316kcal
Protein
30.6g
Fat
17.8g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 tbsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

1 tsp Hemp Hearts

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PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes and baby spinach to the pan, sautéing until the greens are wilted and tomatoes are slightly blistered.

  • 3

    While the vegetables cook, whisk the liquid egg whites and cottage cheese together in a small bowl until well combined.

  • 4

    Lower the heat to medium-low and pour the egg mixture into the skillet with the vegetables.

  • 5

    Gently fold the eggs with a spatula until they are just set but still maintain a soft, creamy consistency.

  • 6

    Remove from heat, season with a pinch of sea salt and black pepper, and garnish with the nutty hemp hearts before serving.

Egg White Scramble with Cottage Cheese and Sautéed Spinach

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

Egg White Scramble with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Cottage Cheese and Sautéed Spinach

Egg whites scrambled with low-fat cottage cheese and fresh spinach, served with blistered tomatoes for a finish that is wonderfully creamy.

NUTRITION

316kcal
Protein
30.6g
Fat
17.8g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 tbsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

1 tsp Hemp Hearts

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes and baby spinach to the pan, sautéing until the greens are wilted and tomatoes are slightly blistered.

  • 3

    While the vegetables cook, whisk the liquid egg whites and cottage cheese together in a small bowl until well combined.

  • 4

    Lower the heat to medium-low and pour the egg mixture into the skillet with the vegetables.

  • 5

    Gently fold the eggs with a spatula until they are just set but still maintain a soft, creamy consistency.

  • 6

    Remove from heat, season with a pinch of sea salt and black pepper, and garnish with the nutty hemp hearts before serving.