Egg White Spinach Scramble with Cottage Cheese

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

Egg White Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese

Lightly sautéed spinach and egg whites folded with creamy cottage cheese for a high-protein breakfast with a wonderfully silky finish.

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NUTRITION

226kcal
Protein
31.4g
Fat
7.2g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

180g Egg Whites (approx. 3/4 cup)

80g Low-Fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

50g Cherry Tomatoes, halved

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the halved cherry tomatoes and baby spinach to the pan, sautéing until the spinach is just wilted.

  • 3

    Whisk the egg whites briefly in a small bowl and pour them into the skillet over the vegetables.

  • 4

    Allow the egg whites to begin setting for about 30 seconds, then gently fold in the cottage cheese.

  • 5

    Continue to scramble the mixture softly until the egg whites are fully cooked and the cottage cheese is warm and melty.

  • 6

    Season with a pinch of sea pepper and serve immediately while hot.

Egg White Spinach Scramble with Cottage Cheese

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

Egg White Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese

Lightly sautéed spinach and egg whites folded with creamy cottage cheese for a high-protein breakfast with a wonderfully silky finish.

NUTRITION

226kcal
Protein
31.4g
Fat
7.2g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

180g Egg Whites (approx. 3/4 cup)

80g Low-Fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

50g Cherry Tomatoes, halved

PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the halved cherry tomatoes and baby spinach to the pan, sautéing until the spinach is just wilted.

  • 3

    Whisk the egg whites briefly in a small bowl and pour them into the skillet over the vegetables.

  • 4

    Allow the egg whites to begin setting for about 30 seconds, then gently fold in the cottage cheese.

  • 5

    Continue to scramble the mixture softly until the egg whites are fully cooked and the cottage cheese is warm and melty.

  • 6

    Season with a pinch of sea pepper and serve immediately while hot.