Cottage Cheese 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 Egg White Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

Pan-scrambled egg whites folded with creamy cottage cheese, fresh spinach, and blistered cherry tomatoes, served with a piece of sprouted grain toast for a satisfying crunch.

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NUTRITION

285kcal
Protein
32.6g
Fat
6.9g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and sauté for 2-3 minutes until they begin to blister and soften.

  • 3

    Toss in the baby spinach and cook until just wilted.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula to scramble.

  • 5

    When the eggs are nearly set, fold in the cottage cheese and continue cooking for 30 seconds until warmed through and creamy.

  • 6

    Season with a pinch of sea salt and black pepper if desired.

  • 7

    Serve immediately with a slice of toasted sprouted grain bread.

Cottage Cheese 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 Egg White Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

Pan-scrambled egg whites folded with creamy cottage cheese, fresh spinach, and blistered cherry tomatoes, served with a piece of sprouted grain toast for a satisfying crunch.

NUTRITION

285kcal
Protein
32.6g
Fat
6.9g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and sauté for 2-3 minutes until they begin to blister and soften.

  • 3

    Toss in the baby spinach and cook until just wilted.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula to scramble.

  • 5

    When the eggs are nearly set, fold in the cottage cheese and continue cooking for 30 seconds until warmed through and creamy.

  • 6

    Season with a pinch of sea salt and black pepper if desired.

  • 7

    Serve immediately with a slice of toasted sprouted grain bread.