Egg White and Spinach Scramble with Cottage Cheese

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

Egg White and Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with toasted sprouted grain bread and buttery avocado.

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NUTRITION

359kcal
Protein
22g
Fat
20.9g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Liquid Egg Whites

2 tablespoons 2% Cottage Cheese

1 cup Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

0.25 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté until the leaves are just wilted.

  • 3

    Pour the liquid egg whites into the pan and cook, stirring occasionally with a silicone spatula.

  • 4

    When the egg whites are nearly set, fold in the cottage cheese and continue to stir until the mixture is warm and creamy.

  • 5

    Toast the sprouted grain bread until it is golden and crisp.

  • 6

    Slice the avocado and place it on top of the toast, then serve immediately alongside the hot scramble.

Egg White and Spinach Scramble with Cottage Cheese

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

Egg White and Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with toasted sprouted grain bread and buttery avocado.

NUTRITION

359kcal
Protein
22g
Fat
20.9g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Liquid Egg Whites

2 tablespoons 2% Cottage Cheese

1 cup Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

0.25 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté until the leaves are just wilted.

  • 3

    Pour the liquid egg whites into the pan and cook, stirring occasionally with a silicone spatula.

  • 4

    When the egg whites are nearly set, fold in the cottage cheese and continue to stir until the mixture is warm and creamy.

  • 5

    Toast the sprouted grain bread until it is golden and crisp.

  • 6

    Slice the avocado and place it on top of the toast, then serve immediately alongside the hot scramble.