Name: Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Egg Whites; 0.25 cup Low-Fat Cottage Cheese; 2 cups Baby Spinach; 0.75 cup Cherry Tomatoes; 1 tablespoon Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread

Egg White and 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.

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Pan-scrambled egg whites folded with baby spinach and creamy cottage cheese, served with blistered cherry tomatoes and a slice of toasted sprouted grain bread.

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NUTRITION

Protein

27g

Fat

15.7g

Carbs

24g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.25 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

0.75 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

1
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
2
Add the cherry tomatoes to the pan and sauté for 3 to 4 minutes until the skins begin to blister and soften.
3
Add the baby spinach and toss for 1 minute until just wilted.
4
Pour the egg whites into the skillet and stir gently with a silicone spatula as they begin to set.
5
Just before the eggs are fully cooked, fold in the cottage cheese and remove from heat to keep the texture creamy.
6
Season with a pinch of sea salt and cracked black pepper.
7
Serve the scramble immediately with a warm slice of toasted sprouted grain bread.