Egg White and 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 and Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Gently scrambled egg whites with wilted spinach and creamy cottage cheese, served with a slice of sprouted grain toast for a satisfyingly toasted crunch.

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NUTRITION

328kcal
Protein
30.7g
Fat
12.2g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.5 cup Low Fat Cottage Cheese

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach and sauté until it is just wilted.

  • 3

    Pour the egg whites into the skillet and let them sit for thirty seconds before stirring.

  • 4

    Gently fold the egg whites until they are mostly cooked but still slightly wet.

  • 5

    Fold in the cottage cheese and cook for another minute until the mixture is creamy and hot.

  • 6

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

  • 7

    Serve immediately alongside a slice of toasted sprouted grain bread.

Egg White and 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 and Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Gently scrambled egg whites with wilted spinach and creamy cottage cheese, served with a slice of sprouted grain toast for a satisfyingly toasted crunch.

NUTRITION

328kcal
Protein
30.7g
Fat
12.2g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.5 cup Low Fat Cottage Cheese

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach and sauté until it is just wilted.

  • 3

    Pour the egg whites into the skillet and let them sit for thirty seconds before stirring.

  • 4

    Gently fold the egg whites until they are mostly cooked but still slightly wet.

  • 5

    Fold in the cottage cheese and cook for another minute until the mixture is creamy and hot.

  • 6

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

  • 7

    Serve immediately alongside a slice of toasted sprouted grain bread.