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 baby spinach and creamy cottage cheese, served with blistered cherry tomatoes and a slice of toasted sourdough.

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NUTRITION

387kcal
Protein
33.5g
Fat
13.1g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 slice Sourdough Bread

1/4 medium Avocado

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and cook for 3-4 minutes until the skins begin to blister and soften.

  • 3

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

  • 4

    Pour the egg whites into the skillet and let them sit for a few seconds before gently stirring with a spatula.

  • 5

    When the egg whites are almost fully cooked, fold in the cottage cheese and stir for another 30 seconds until the mixture is warm and creamy.

  • 6

    Remove from heat and serve immediately alongside the toasted sourdough bread and sliced avocado.

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 baby spinach and creamy cottage cheese, served with blistered cherry tomatoes and a slice of toasted sourdough.

NUTRITION

387kcal
Protein
33.5g
Fat
13.1g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 slice Sourdough Bread

1/4 medium Avocado

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and cook for 3-4 minutes until the skins begin to blister and soften.

  • 3

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

  • 4

    Pour the egg whites into the skillet and let them sit for a few seconds before gently stirring with a spatula.

  • 5

    When the egg whites are almost fully cooked, fold in the cottage cheese and stir for another 30 seconds until the mixture is warm and creamy.

  • 6

    Remove from heat and serve immediately alongside the toasted sourdough bread and sliced avocado.