Egg White Scramble with Cottage Cheese and 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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Cottage Cheese and Spinach

Pan-scrambled egg whites folded with creamy cottage cheese and fresh spinach, served with a slice of sprouted grain toast for a satisfyingly toasted crunch.

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NUTRITION

334kcal
Protein
40.7g
Fat
8.5g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

200 grams Liquid Egg Whites

0.5 cup Low-fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté until it is just wilted.

  • 3

    Pour the liquid egg whites into the skillet and cook while stirring gently with a spatula.

  • 4

    When the egg whites are nearly set, fold in the cottage cheese and stir until the mixture is warmed through and creamy.

  • 5

    Season the scramble with a pinch of sea salt and black pepper to taste.

  • 6

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread.

Egg White Scramble with Cottage Cheese and 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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Cottage Cheese and Spinach

Pan-scrambled egg whites folded with creamy cottage cheese and fresh spinach, served with a slice of sprouted grain toast for a satisfyingly toasted crunch.

NUTRITION

334kcal
Protein
40.7g
Fat
8.5g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

200 grams Liquid Egg Whites

0.5 cup Low-fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté until it is just wilted.

  • 3

    Pour the liquid egg whites into the skillet and cook while stirring gently with a spatula.

  • 4

    When the egg whites are nearly set, fold in the cottage cheese and stir until the mixture is warmed through and creamy.

  • 5

    Season the scramble with a pinch of sea salt and black pepper to taste.

  • 6

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread.