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.

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Fluffy egg whites scrambled with sautéed spinach and blistered tomatoes, finished with a dollop of creamy cottage cheese and buttery avocado.

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NUTRITION

391kcal
Protein
35.4g
Fat
20.7g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

182g Liquid Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

90g Avocado

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and stir constantly until the leaves are just wilted.

  • 4

    Pour the egg whites into the skillet and scramble gently with a spatula until they are fully set and fluffy.

  • 5

    Transfer the scramble to a plate and top with the cold cottage cheese and sliced avocado.

  • 6

    Season with a pinch of sea salt and freshly cracked black pepper to taste.

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.

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Fluffy egg whites scrambled with sautéed spinach and blistered tomatoes, finished with a dollop of creamy cottage cheese and buttery avocado.

NUTRITION

391kcal
Protein
35.4g
Fat
20.7g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

182g Liquid Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

90g Avocado

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and stir constantly until the leaves are just wilted.

  • 4

    Pour the egg whites into the skillet and scramble gently with a spatula until they are fully set and fluffy.

  • 5

    Transfer the scramble to a plate and top with the cold cottage cheese and sliced avocado.

  • 6

    Season with a pinch of sea salt and freshly cracked black pepper to taste.