Egg White and Cottage Cheese Scramble with Spinach

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

Egg White and Cottage Cheese Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach

A quick pan-scramble of light egg whites, protein-packed cottage cheese, and wilted spinach for a creamy, velvety finish.

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NUTRITION

245kcal
Protein
29.8g
Fat
9.3g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup 2% Cottage Cheese

2 cups Fresh Spinach

1.5 teaspoons Avocado Oil

1/2 cup Cherry Tomatoes, halved

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PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften.

  • 3

    Toss in the fresh spinach and cook until just wilted, about 1 minute.

  • 4

    While the vegetables cook, whisk the egg whites and cottage cheese together in a small bowl until well combined.

  • 5

    Lower the heat to medium and pour the egg mixture into the skillet over the vegetables.

  • 6

    Using a spatula, gently push the eggs from the edges toward the center, cooking until the whites are set but still moist and creamy.

  • 7

    Remove from heat and season with a pinch of sea salt and freshly cracked black pepper before serving.

Egg White and Cottage Cheese Scramble with Spinach

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

Egg White and Cottage Cheese Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach

A quick pan-scramble of light egg whites, protein-packed cottage cheese, and wilted spinach for a creamy, velvety finish.

NUTRITION

245kcal
Protein
29.8g
Fat
9.3g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup 2% Cottage Cheese

2 cups Fresh Spinach

1.5 teaspoons Avocado Oil

1/2 cup Cherry Tomatoes, halved

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften.

  • 3

    Toss in the fresh spinach and cook until just wilted, about 1 minute.

  • 4

    While the vegetables cook, whisk the egg whites and cottage cheese together in a small bowl until well combined.

  • 5

    Lower the heat to medium and pour the egg mixture into the skillet over the vegetables.

  • 6

    Using a spatula, gently push the eggs from the edges toward the center, cooking until the whites are set but still moist and creamy.

  • 7

    Remove from heat and season with a pinch of sea salt and freshly cracked black pepper before serving.