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 whisked with creamy cottage cheese and folded over sautéed baby spinach, served with toasted sprouted bread and buttery avocado.

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NUTRITION

432kcal
Protein
44.5g
Fat
15.5g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

1/2 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

1 slice Sprouted Grain Bread

1/4 Avocado

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté until the leaves are just wilted.

  • 3

    In a small mixing bowl, whisk together the egg whites and cottage cheese until the mixture is well combined and slightly frothy.

  • 4

    Pour the egg and cheese mixture into the skillet over the spinach.

  • 5

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

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Slice the avocado and place it on top of the toast, seasoning with a pinch of sea salt if desired.

  • 8

    Serve the scramble immediately alongside the avocado 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 whisked with creamy cottage cheese and folded over sautéed baby spinach, served with toasted sprouted bread and buttery avocado.

NUTRITION

432kcal
Protein
44.5g
Fat
15.5g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

1/2 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

1 slice Sprouted Grain Bread

1/4 Avocado

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté until the leaves are just wilted.

  • 3

    In a small mixing bowl, whisk together the egg whites and cottage cheese until the mixture is well combined and slightly frothy.

  • 4

    Pour the egg and cheese mixture into the skillet over the spinach.

  • 5

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

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Slice the avocado and place it on top of the toast, seasoning with a pinch of sea salt if desired.

  • 8

    Serve the scramble immediately alongside the avocado toast.