Egg White and Cottage Cheese Scramble with Sautéed Spinach

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

Egg White and Cottage Cheese Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach

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

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NUTRITION

374kcal
Protein
38.5g
Fat
12.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

40g Avocado

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

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

  • 4

    Pour the egg white mixture into the skillet over the spinach.

  • 5

    Cook, stirring gently with a spatula, until the eggs are set and reach a fluffy consistency.

  • 6

    While the eggs cook, toast the sprouted grain bread until golden brown.

  • 7

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

Egg White and Cottage Cheese Scramble with Sautéed Spinach

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

Egg White and Cottage Cheese Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach

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

NUTRITION

374kcal
Protein
38.5g
Fat
12.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

40g Avocado

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

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

  • 4

    Pour the egg white mixture into the skillet over the spinach.

  • 5

    Cook, stirring gently with a spatula, until the eggs are set and reach a fluffy consistency.

  • 6

    While the eggs cook, toast the sprouted grain bread until golden brown.

  • 7

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