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

Soft-scrambled egg whites folded with creamy cottage cheese and wilted spinach, served with blistered cherry tomatoes for a burst of juicy sweetness.

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NUTRITION

384kcal
Protein
35.6g
Fat
14.5g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

1/4 Avocado

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and sauté for 1 minute until just wilted.

  • 4

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

  • 5

    Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.

  • 6

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

  • 7

    Toast the sprouted grain bread until golden and crisp.

  • 8

    Serve the scramble immediately alongside the toast, topped with sliced avocado.

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

Soft-scrambled egg whites folded with creamy cottage cheese and wilted spinach, served with blistered cherry tomatoes for a burst of juicy sweetness.

NUTRITION

384kcal
Protein
35.6g
Fat
14.5g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

1/4 Avocado

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and sauté for 1 minute until just wilted.

  • 4

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

  • 5

    Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.

  • 6

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

  • 7

    Toast the sprouted grain bread until golden and crisp.

  • 8

    Serve the scramble immediately alongside the toast, topped with sliced avocado.