Egg White and Spinach Scramble with Cottage Cheese and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Tomatoes

Soft-scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, served alongside warm blistered tomatoes and a slice of toasted sprouted grain bread.

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NUTRITION

334kcal
Protein
25.9g
Fat
16.1g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1 tablespoon 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 cherry tomatoes to the skillet and sauté until the skins begin to blister and soften

  • 3

    Add the fresh spinach to the pan and toss until just wilted

  • 4

    Pour the egg whites over the vegetables and scramble gently with a spatula until nearly set

  • 5

    Fold in the cottage cheese and continue to cook for 30 seconds until the mixture is warm and creamy

  • 6

    Season the scramble with a pinch of sea salt and cracked black pepper

  • 7

    Serve immediately alongside a piece of toasted sprouted grain bread

Egg White and Spinach Scramble with Cottage Cheese and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Tomatoes

Soft-scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, served alongside warm blistered tomatoes and a slice of toasted sprouted grain bread.

NUTRITION

334kcal
Protein
25.9g
Fat
16.1g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1 tablespoon 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 cherry tomatoes to the skillet and sauté until the skins begin to blister and soften

  • 3

    Add the fresh spinach to the pan and toss until just wilted

  • 4

    Pour the egg whites over the vegetables and scramble gently with a spatula until nearly set

  • 5

    Fold in the cottage cheese and continue to cook for 30 seconds until the mixture is warm and creamy

  • 6

    Season the scramble with a pinch of sea salt and cracked black pepper

  • 7

    Serve immediately alongside a piece of toasted sprouted grain bread