Egg White 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 Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese

Fluffy egg whites scrambled with fresh baby spinach and creamy cottage cheese, served with a slice of sprouted grain toast for a satisfyingly toasted finish.

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NUTRITION

277kcal
Protein
30.9g
Fat
7.4g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

80g 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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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 until the leaves are just wilted.

  • 3

    Whisk the egg whites in a small bowl and pour them into the skillet over the spinach.

  • 4

    Gently scramble the egg whites with a spatula until they are mostly set but still slightly moist.

  • 5

    Fold in the cottage cheese and continue to cook for one minute until the eggs are firm and the cheese is warmed through.

  • 6

    Toast the sprouted grain bread until golden brown and crisp.

  • 7

    Serve the hot scramble immediately alongside the toast and season with a crack of fresh black pepper.

Egg White 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 Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese

Fluffy egg whites scrambled with fresh baby spinach and creamy cottage cheese, served with a slice of sprouted grain toast for a satisfyingly toasted finish.

NUTRITION

277kcal
Protein
30.9g
Fat
7.4g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

80g 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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 until the leaves are just wilted.

  • 3

    Whisk the egg whites in a small bowl and pour them into the skillet over the spinach.

  • 4

    Gently scramble the egg whites with a spatula until they are mostly set but still slightly moist.

  • 5

    Fold in the cottage cheese and continue to cook for one minute until the eggs are firm and the cheese is warmed through.

  • 6

    Toast the sprouted grain bread until golden brown and crisp.

  • 7

    Serve the hot scramble immediately alongside the toast and season with a crack of fresh black pepper.