Cottage Cheese Egg White Scramble with Spinach and Tomato

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 Tomato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Tomato

Soft-scrambled egg whites folded with cottage cheese, wilted spinach, and vine-ripened tomatoes, served alongside sprouted grain toast and buttery avocado.

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NUTRITION

405kcal
Protein
35.3g
Fat
17.7g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

1 Large Egg

1/4 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 Medium Tomato

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

1/4 Avocado

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PREPARATION

  • 1

    Whisk the egg whites and whole egg together in a small bowl until well combined.

  • 2

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

  • 3

    Add the chopped tomatoes and spinach to the skillet, sautéing until the spinach is wilted and tomatoes are softened.

  • 4

    Pour the egg mixture into the skillet and let it sit for a few seconds before gently stirring.

  • 5

    Fold in the cottage cheese when the eggs are halfway cooked, continuing to scramble until the eggs are set but still moist.

  • 6

    Season with sea salt and black pepper to taste.

  • 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 Spinach and Tomato

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 Tomato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Tomato

Soft-scrambled egg whites folded with cottage cheese, wilted spinach, and vine-ripened tomatoes, served alongside sprouted grain toast and buttery avocado.

NUTRITION

405kcal
Protein
35.3g
Fat
17.7g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

1 Large Egg

1/4 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 Medium Tomato

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

1/4 Avocado

PREPARATION

  • 1

    Whisk the egg whites and whole egg together in a small bowl until well combined.

  • 2

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

  • 3

    Add the chopped tomatoes and spinach to the skillet, sautéing until the spinach is wilted and tomatoes are softened.

  • 4

    Pour the egg mixture into the skillet and let it sit for a few seconds before gently stirring.

  • 5

    Fold in the cottage cheese when the eggs are halfway cooked, continuing to scramble until the eggs are set but still moist.

  • 6

    Season with sea salt and black pepper to taste.

  • 7

    Toast the sprouted grain bread and top with sliced avocado.

  • 8

    Serve the scramble immediately alongside the avocado toast.