Cottage Cheese Egg White Scramble with Spinach and Tomato

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

Cottage Cheese Egg White Scramble with Spinach and Tomato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Tomato

Whisked egg whites scrambled with low-fat cottage cheese and fresh spinach, served alongside buttery sliced avocado and juicy blistered tomatoes.

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NUTRITION

340kcal
Protein
29.1g
Fat
19.3g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-fat Cottage Cheese (2%)

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1.5 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the pan and sauté for 2-3 minutes until they begin to soften and blister.

  • 3

    Toss in the fresh spinach and cook until just wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently with a spatula, until the eggs are set but still have a creamy texture.

  • 6

    Fold the sautéed tomatoes and spinach back into the scramble.

  • 7

    Plate the scramble immediately and top with the sliced avocado and a pinch of sea salt or cracked black pepper.

Cottage Cheese Egg White Scramble with Spinach and Tomato

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

Cottage Cheese Egg White Scramble with Spinach and Tomato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Tomato

Whisked egg whites scrambled with low-fat cottage cheese and fresh spinach, served alongside buttery sliced avocado and juicy blistered tomatoes.

NUTRITION

340kcal
Protein
29.1g
Fat
19.3g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-fat Cottage Cheese (2%)

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1.5 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the pan and sauté for 2-3 minutes until they begin to soften and blister.

  • 3

    Toss in the fresh spinach and cook until just wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently with a spatula, until the eggs are set but still have a creamy texture.

  • 6

    Fold the sautéed tomatoes and spinach back into the scramble.

  • 7

    Plate the scramble immediately and top with the sliced avocado and a pinch of sea salt or cracked black pepper.