Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

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

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

Egg whites and cottage cheese scrambled with fresh spinach and burst cherry tomatoes, served with avocado on toasted sprouted grain bread for a creamy finish.

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NUTRITION

406kcal
Protein
34.7g
Fat
15.2g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/3 medium Avocado

1 slice Sprouted Grain Bread

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 cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to blister and soften.

  • 3

    Stir in the baby spinach and cook just until the leaves are wilted.

  • 4

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

  • 5

    Reduce the heat to medium-low and pour the egg and cheese mixture over the vegetables in the skillet.

  • 6

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

  • 7

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

  • 8

    Slice the avocado and place it on top of the toast, mashing slightly if desired.

  • 9

    Serve the warm scramble immediately alongside the avocado toast, seasoned with a pinch of black pepper.

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

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

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

Egg whites and cottage cheese scrambled with fresh spinach and burst cherry tomatoes, served with avocado on toasted sprouted grain bread for a creamy finish.

NUTRITION

406kcal
Protein
34.7g
Fat
15.2g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/3 medium Avocado

1 slice Sprouted Grain Bread

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 cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to blister and soften.

  • 3

    Stir in the baby spinach and cook just until the leaves are wilted.

  • 4

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

  • 5

    Reduce the heat to medium-low and pour the egg and cheese mixture over the vegetables in the skillet.

  • 6

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

  • 7

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

  • 8

    Slice the avocado and place it on top of the toast, mashing slightly if desired.

  • 9

    Serve the warm scramble immediately alongside the avocado toast, seasoned with a pinch of black pepper.