Cottage Cheese and Egg White Scramble with Spinach and Cherry Tomatoes

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

Cottage Cheese and Egg White Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Spinach and Cherry Tomatoes

Fluffy egg whites and cottage cheese scrambled with wilted spinach and blistered cherry tomatoes, served with sprouted toast and creamy avocado.

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NUTRITION

400kcal
Protein
33.4g
Fat
17.7g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Egg Whites

1 large Egg

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

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

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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 for 2-3 minutes until the skins begin to blister.

  • 3

    Add the baby spinach and cook for 1 minute until just wilted.

  • 4

    In a small bowl, whisk together the whole egg and egg whites until combined.

  • 5

    Pour the egg mixture into the skillet with the vegetables and cook, stirring gently with a spatula to form soft curds.

  • 6

    When the eggs are almost set, fold in the cottage cheese and cook for another 30-60 seconds until the mixture is warm and creamy.

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Serve the scramble immediately with the toast on the side, topped with sliced avocado and a pinch of sea salt or black pepper.

Cottage Cheese and Egg White Scramble with Spinach and Cherry Tomatoes

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

Cottage Cheese and Egg White Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Spinach and Cherry Tomatoes

Fluffy egg whites and cottage cheese scrambled with wilted spinach and blistered cherry tomatoes, served with sprouted toast and creamy avocado.

NUTRITION

400kcal
Protein
33.4g
Fat
17.7g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Egg Whites

1 large Egg

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

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

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 for 2-3 minutes until the skins begin to blister.

  • 3

    Add the baby spinach and cook for 1 minute until just wilted.

  • 4

    In a small bowl, whisk together the whole egg and egg whites until combined.

  • 5

    Pour the egg mixture into the skillet with the vegetables and cook, stirring gently with a spatula to form soft curds.

  • 6

    When the eggs are almost set, fold in the cottage cheese and cook for another 30-60 seconds until the mixture is warm and creamy.

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Serve the scramble immediately with the toast on the side, topped with sliced avocado and a pinch of sea salt or black pepper.