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

A protein-packed scramble of fluffy egg whites and creamy cottage cheese folded with fresh spinach and topped with juicy blistered cherry tomatoes.

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NUTRITION

324kcal
Protein
29.1g
Fat
17.5g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 tablespoon Avocado Oil

1/3 medium Avocado

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and sauté for about 1 minute until just wilted.

  • 4

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

  • 5

    Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.

  • 6

    Using a silicone spatula, gently fold the eggs until they are set and creamy but not dry.

  • 7

    Remove from heat and serve immediately topped with sliced avocado.

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

A protein-packed scramble of fluffy egg whites and creamy cottage cheese folded with fresh spinach and topped with juicy blistered cherry tomatoes.

NUTRITION

324kcal
Protein
29.1g
Fat
17.5g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 tablespoon Avocado Oil

1/3 medium Avocado

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and sauté for about 1 minute until just wilted.

  • 4

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

  • 5

    Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.

  • 6

    Using a silicone spatula, gently fold the eggs until they are set and creamy but not dry.

  • 7

    Remove from heat and serve immediately topped with sliced avocado.