Cottage Cheese and Egg White Scramble with Sautéed Spinach and Cherry Tomatoes

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

Cottage Cheese and Egg White Scramble with Sautéed Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Sautéed Spinach and Cherry Tomatoes

Pan-scrambled egg whites and creamy cottage cheese served with sautéed spinach and burst cherry tomatoes over a slice of golden toasted bread.

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NUTRITION

415kcal
Protein
35.5g
Fat
18.7g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Egg Whites

0.5 cup 2% Cottage Cheese

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

1 tbsp Avocado Oil

1 slice Whole Wheat Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and sauté until just wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Pour the egg mixture into the same skillet and cook, stirring frequently with a spatula, until the eggs are set and fluffy.

  • 6

    Place the toasted whole wheat bread on a plate, top with the scrambled eggs, and finish with the sautéed vegetables.

Cottage Cheese and Egg White Scramble with Sautéed Spinach and Cherry Tomatoes

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

Cottage Cheese and Egg White Scramble with Sautéed Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Sautéed Spinach and Cherry Tomatoes

Pan-scrambled egg whites and creamy cottage cheese served with sautéed spinach and burst cherry tomatoes over a slice of golden toasted bread.

NUTRITION

415kcal
Protein
35.5g
Fat
18.7g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Egg Whites

0.5 cup 2% Cottage Cheese

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

1 tbsp Avocado Oil

1 slice Whole Wheat Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and sauté until just wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Pour the egg mixture into the same skillet and cook, stirring frequently with a spatula, until the eggs are set and fluffy.

  • 6

    Place the toasted whole wheat bread on a plate, top with the scrambled eggs, and finish with the sautéed vegetables.