Name: Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Liquid Egg Whites; 75g Low-fat Cottage Cheese (2%); 2 cups Fresh Baby Spinach; 1/2 cup Cherry Tomatoes; 1/2 tbsp Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread; Pinch of Garlic Powder, Sea Salt, and Black Pepper

Egg White 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.

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

A fluffy egg white scramble folded with baby spinach and creamy cottage cheese, served with juicy blistered cherry tomatoes and toasted sprouted bread.

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NUTRITION

Protein

30.8g

Fat

9.5g

Carbs

23.9g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

75g Low-fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1/2 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

Pinch of Garlic Powder, Sea Salt, and Black Pepper

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PREPARATION

1
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
2
Add the cherry tomatoes to the pan and sauté for 2-3 minutes until the skins begin to blister and soften.
3
Add the fresh baby spinach to the skillet and cook until just wilted, about 1 minute.
4
Whisk the egg whites with a pinch of garlic powder, sea salt, and black pepper, then pour them into the skillet over the vegetables.
5
As the eggs begin to set, gently fold in the cottage cheese using a spatula.
6
Continue to scramble the mixture gently until the egg whites are fully cooked and the cottage cheese is warm and melty.
7
Toast the sprouted grain bread until golden brown.
8
Plate the scramble alongside the toast and enjoy immediately while hot.