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.

Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with warm sprouted toast and blistered cherry tomatoes.

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NUTRITION

390kcal
Protein
33g
Fat
17.1g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

180g Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

40g Avocado

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PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat and add the cherry tomatoes, cooking until they begin to blister and soften.

  • 2

    Add the fresh spinach to the skillet and sauté briefly until the leaves are just wilted, then remove the vegetables from the pan and set aside.

  • 3

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

  • 4

    Wipe the skillet clean and add the remaining teaspoon of olive oil over medium-low heat.

  • 5

    Pour the egg white mixture into the pan and cook slowly, using a spatula to gently push the curds toward the center until the eggs are set but still moist.

  • 6

    Fold the sautéed spinach and tomatoes back into the scramble and season with a pinch of sea salt and black pepper.

  • 7

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread topped with sliced avocado.

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.

Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with warm sprouted toast and blistered cherry tomatoes.

NUTRITION

390kcal
Protein
33g
Fat
17.1g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

180g Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

40g Avocado

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat and add the cherry tomatoes, cooking until they begin to blister and soften.

  • 2

    Add the fresh spinach to the skillet and sauté briefly until the leaves are just wilted, then remove the vegetables from the pan and set aside.

  • 3

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

  • 4

    Wipe the skillet clean and add the remaining teaspoon of olive oil over medium-low heat.

  • 5

    Pour the egg white mixture into the pan and cook slowly, using a spatula to gently push the curds toward the center until the eggs are set but still moist.

  • 6

    Fold the sautéed spinach and tomatoes back into the scramble and season with a pinch of sea salt and black pepper.

  • 7

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread topped with sliced avocado.