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

A fluffy egg white scramble folded with fresh spinach and creamy cottage cheese, served with juicy roasted cherry tomatoes and toasted sprouted grain bread.

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NUTRITION

297kcal
Protein
28.2g
Fat
10.2g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites (approx. 5-6 large eggs)

50g Low-Fat (2%) Cottage Cheese

60g Fresh Baby Spinach

75g Cherry Tomatoes, halved

8g Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    In a small bowl, whisk the egg whites and cottage cheese together with a pinch of black pepper.

  • 5

    Reduce the skillet heat to medium-low and pour in the egg white mixture.

  • 6

    Cook the eggs slowly, stirring gently with a spatula until they are set but still moist and fluffy.

  • 7

    Fold the sautéed tomatoes and spinach back into the scramble to warm through.

  • 8

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

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

A fluffy egg white scramble folded with fresh spinach and creamy cottage cheese, served with juicy roasted cherry tomatoes and toasted sprouted grain bread.

NUTRITION

297kcal
Protein
28.2g
Fat
10.2g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites (approx. 5-6 large eggs)

50g Low-Fat (2%) Cottage Cheese

60g Fresh Baby Spinach

75g Cherry Tomatoes, halved

8g Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    In a small bowl, whisk the egg whites and cottage cheese together with a pinch of black pepper.

  • 5

    Reduce the skillet heat to medium-low and pour in the egg white mixture.

  • 6

    Cook the eggs slowly, stirring gently with a spatula until they are set but still moist and fluffy.

  • 7

    Fold the sautéed tomatoes and spinach back into the scramble to warm through.

  • 8

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