Scrambled Egg Whites with Spinach and Cottage Cheese

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

Scrambled Egg Whites with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Spinach and Cottage Cheese

Pan-scrambled egg whites folded with fresh baby spinach and dollops of cottage cheese, served with buttery avocado on toasted sprouted grain bread.

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NUTRITION

398kcal
Protein
33.2g
Fat
18.4g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Fresh Baby Spinach

1 slice Sprouted Grain Bread

1/2 medium Avocado

1 tsp Extra Virgin Olive Oil

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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 pan and sauté for 1-2 minutes until just wilted.

  • 3

    Pour the egg whites into the skillet with the spinach and cook, stirring gently with a spatula to scramble.

  • 4

    When the egg whites are nearly set, add the cottage cheese and fold gently until the mixture is creamy and warmed through.

  • 5

    Toast the sprouted grain bread until golden and crisp.

  • 6

    Slice the avocado and place it on top of the toast, then serve alongside the hot egg white scramble.

Scrambled Egg Whites with Spinach and Cottage Cheese

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

Scrambled Egg Whites with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Spinach and Cottage Cheese

Pan-scrambled egg whites folded with fresh baby spinach and dollops of cottage cheese, served with buttery avocado on toasted sprouted grain bread.

NUTRITION

398kcal
Protein
33.2g
Fat
18.4g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Fresh Baby Spinach

1 slice Sprouted Grain Bread

1/2 medium Avocado

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the egg whites into the skillet with the spinach and cook, stirring gently with a spatula to scramble.

  • 4

    When the egg whites are nearly set, add the cottage cheese and fold gently until the mixture is creamy and warmed through.

  • 5

    Toast the sprouted grain bread until golden and crisp.

  • 6

    Slice the avocado and place it on top of the toast, then serve alongside the hot egg white scramble.