Cottage Cheese Egg White Scramble with Sautéed Spinach

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

Cottage Cheese Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and wilted spinach, served alongside sprouted toast and buttery avocado.

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NUTRITION

342kcal
Protein
25.9g
Fat
16.6g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1 slice Sprouted Grain Bread

1/4 Avocado

2 teaspoons Avocado Oil

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PREPARATION

  • 1

    Heat one teaspoon of avocado oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.

  • 2

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

  • 3

    Remove the spinach from the pan and set aside.

  • 4

    Add the remaining teaspoon of avocado oil to the skillet and pour in the egg mixture.

  • 5

    Cook, stirring gently with a spatula, until the eggs are set but still moist.

  • 6

    Fold the sautéed spinach back into the scramble.

  • 7

    Toast the sprouted grain bread and top with sliced avocado.

  • 8

    Serve the scramble immediately alongside the avocado toast.

Cottage Cheese Egg White Scramble with Sautéed Spinach

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

Cottage Cheese Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and wilted spinach, served alongside sprouted toast and buttery avocado.

NUTRITION

342kcal
Protein
25.9g
Fat
16.6g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1 slice Sprouted Grain Bread

1/4 Avocado

2 teaspoons Avocado Oil

PREPARATION

  • 1

    Heat one teaspoon of avocado oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.

  • 2

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

  • 3

    Remove the spinach from the pan and set aside.

  • 4

    Add the remaining teaspoon of avocado oil to the skillet and pour in the egg mixture.

  • 5

    Cook, stirring gently with a spatula, until the eggs are set but still moist.

  • 6

    Fold the sautéed spinach back into the scramble.

  • 7

    Toast the sprouted grain bread and top with sliced avocado.

  • 8

    Serve the scramble immediately alongside the avocado toast.