Egg White Spinach Scramble with Cottage Cheese

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

Egg White Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese

Soft-scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, finished with a pinch of red pepper flakes for a subtle, warming heat.

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NUTRITION

205kcal
Protein
22.7g
Fat
9.9g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites

1/3 cup 1% Cottage Cheese

2 cups Baby Spinach

1.75 tsp Extra Virgin Olive Oil

1/4 cup Cherry Tomatoes

0.5 tsp Hemp Hearts

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PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes and baby spinach to the pan, sautéing until the spinach is wilted and the tomatoes are slightly softened.

  • 3

    Whisk the egg whites in a small bowl until frothy, then pour them into the skillet.

  • 4

    Stir the mixture gently with a spatula until the egg whites are nearly set.

  • 5

    Fold in the cottage cheese and cook for an additional 30 seconds until it is just warmed through.

  • 6

    Transfer the scramble to a plate and garnish with hemp hearts and a pinch of red pepper flakes.

Egg White Spinach Scramble with Cottage Cheese

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

Egg White Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese

Soft-scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, finished with a pinch of red pepper flakes for a subtle, warming heat.

NUTRITION

205kcal
Protein
22.7g
Fat
9.9g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites

1/3 cup 1% Cottage Cheese

2 cups Baby Spinach

1.75 tsp Extra Virgin Olive Oil

1/4 cup Cherry Tomatoes

0.5 tsp Hemp Hearts

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes and baby spinach to the pan, sautéing until the spinach is wilted and the tomatoes are slightly softened.

  • 3

    Whisk the egg whites in a small bowl until frothy, then pour them into the skillet.

  • 4

    Stir the mixture gently with a spatula until the egg whites are nearly set.

  • 5

    Fold in the cottage cheese and cook for an additional 30 seconds until it is just warmed through.

  • 6

    Transfer the scramble to a plate and garnish with hemp hearts and a pinch of red pepper flakes.