Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

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

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

Lightly whisked egg whites scrambled with creamy cottage cheese and fresh spinach, served alongside toasted sprouted grain bread.

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NUTRITION

391kcal
Protein
33.9g
Fat
16.3g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat half of the olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.

  • 2

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

  • 3

    Remove the spinach from the skillet and set aside.

  • 4

    Add the remaining olive oil to the skillet and pour in the egg white mixture.

  • 5

    Cook over medium-low heat, gently folding the eggs with a spatula until they are set and fluffy.

  • 6

    Stir the sautéed spinach back into the eggs and season with a pinch of sea salt and black pepper.

  • 7

    Toast the sprouted grain bread and serve immediately with the scramble.

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

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

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

Lightly whisked egg whites scrambled with creamy cottage cheese and fresh spinach, served alongside toasted sprouted grain bread.

NUTRITION

391kcal
Protein
33.9g
Fat
16.3g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat half of the olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.

  • 2

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

  • 3

    Remove the spinach from the skillet and set aside.

  • 4

    Add the remaining olive oil to the skillet and pour in the egg white mixture.

  • 5

    Cook over medium-low heat, gently folding the eggs with a spatula until they are set and fluffy.

  • 6

    Stir the sautéed spinach back into the eggs and season with a pinch of sea salt and black pepper.

  • 7

    Toast the sprouted grain bread and serve immediately with the scramble.