Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

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 and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

A fluffy egg white scramble with wilted spinach and cherry tomatoes, topped with cottage cheese and served with slices of buttery avocado.

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NUTRITION

416kcal
Protein
27.5g
Fat
22.1g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 slice Sprouted Grain Bread

2 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the cherry tomatoes and sauté until they begin to soften.

  • 3

    Toss in the baby spinach and cook until just wilted.

  • 4

    Pour in the egg whites and scramble gently until fully cooked but still moist.

  • 5

    Remove the skillet from the heat and fold in the cottage cheese.

  • 6

    Toast the sprouted grain bread and drizzle with the remaining teaspoon of olive oil.

  • 7

    Serve the scramble alongside the toast and sliced avocado.

Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

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 and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

A fluffy egg white scramble with wilted spinach and cherry tomatoes, topped with cottage cheese and served with slices of buttery avocado.

NUTRITION

416kcal
Protein
27.5g
Fat
22.1g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 slice Sprouted Grain Bread

2 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the cherry tomatoes and sauté until they begin to soften.

  • 3

    Toss in the baby spinach and cook until just wilted.

  • 4

    Pour in the egg whites and scramble gently until fully cooked but still moist.

  • 5

    Remove the skillet from the heat and fold in the cottage cheese.

  • 6

    Toast the sprouted grain bread and drizzle with the remaining teaspoon of olive oil.

  • 7

    Serve the scramble alongside the toast and sliced avocado.