Egg White Scramble with Cottage Cheese and Sautéed Spinach

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

Egg White Scramble with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Cottage Cheese and Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and sautéed spinach, served alongside sprouted grain toast and buttery avocado.

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NUTRITION

400kcal
Protein
31.6g
Fat
20.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

75g Low-Fat Cottage Cheese

2 cups Baby Spinach

1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

30g Avocado

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté for about 2 minutes until just wilted.

  • 3

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

  • 4

    Pour the egg mixture into the skillet over the spinach and let it sit for 30 seconds without stirring.

  • 5

    Gently fold the eggs with a spatula, cooking until the whites are fully set but the mixture remains creamy.

  • 6

    Toast the sprouted grain bread until golden brown and crisp.

  • 7

    Plate the scramble alongside the toast and top with sliced avocado and a pinch of sea salt or cracked black pepper.

Egg White Scramble with Cottage Cheese and Sautéed Spinach

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

Egg White Scramble with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Cottage Cheese and Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and sautéed spinach, served alongside sprouted grain toast and buttery avocado.

NUTRITION

400kcal
Protein
31.6g
Fat
20.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

75g Low-Fat Cottage Cheese

2 cups Baby Spinach

1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

30g Avocado

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté for about 2 minutes until just wilted.

  • 3

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

  • 4

    Pour the egg mixture into the skillet over the spinach and let it sit for 30 seconds without stirring.

  • 5

    Gently fold the eggs with a spatula, cooking until the whites are fully set but the mixture remains creamy.

  • 6

    Toast the sprouted grain bread until golden brown and crisp.

  • 7

    Plate the scramble alongside the toast and top with sliced avocado and a pinch of sea salt or cracked black pepper.