Egg White and Cottage Cheese Scramble with Spinach and Tomato

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

Egg White and Cottage Cheese Scramble with Spinach and Tomato

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Tomato

Pan-scrambled egg whites and cottage cheese folded with sautéed spinach and tomatoes, served alongside a slice of sprouted grain bread for a satisfyingly toasted crunch.

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NUTRITION

389kcal
Protein
31.6g
Fat
17.7g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.5 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

0.5 cup chopped Tomato

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat the avocado oil in a large non-stick skillet over medium-high heat.

  • 2

    Add the chopped tomatoes and fresh spinach to the pan, sautéing for 2-3 minutes until the spinach is completely wilted.

  • 3

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

  • 4

    Lower the skillet heat to medium and pour the egg mixture over the sautéed vegetables.

  • 5

    Cook the mixture while stirring gently with a spatula until the egg whites are fully set and the texture is creamy.

  • 6

    While the eggs are finishing, toast the sprouted grain bread until it reaches your desired level of crispness.

  • 7

    Season the scramble with a pinch of sea salt and cracked black pepper, then serve immediately with the warm toast.

Egg White and Cottage Cheese Scramble with Spinach and Tomato

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

Egg White and Cottage Cheese Scramble with Spinach and Tomato

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Tomato

Pan-scrambled egg whites and cottage cheese folded with sautéed spinach and tomatoes, served alongside a slice of sprouted grain bread for a satisfyingly toasted crunch.

NUTRITION

389kcal
Protein
31.6g
Fat
17.7g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.5 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

0.5 cup chopped Tomato

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat the avocado oil in a large non-stick skillet over medium-high heat.

  • 2

    Add the chopped tomatoes and fresh spinach to the pan, sautéing for 2-3 minutes until the spinach is completely wilted.

  • 3

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

  • 4

    Lower the skillet heat to medium and pour the egg mixture over the sautéed vegetables.

  • 5

    Cook the mixture while stirring gently with a spatula until the egg whites are fully set and the texture is creamy.

  • 6

    While the eggs are finishing, toast the sprouted grain bread until it reaches your desired level of crispness.

  • 7

    Season the scramble with a pinch of sea salt and cracked black pepper, then serve immediately with the warm toast.