Scrambled Egg White and Cottage Cheese Bowl with Spinach and Tomatoes

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

Scrambled Egg White and Cottage Cheese Bowl with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Egg White and Cottage Cheese Bowl with Spinach and Tomatoes

Fluffy egg whites scrambled with creamy cottage cheese and wilted spinach, served with burst cherry tomatoes and buttery avocado.

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NUTRITION

441kcal
Protein
33.7g
Fat
27.5g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

160g Liquid Egg Whites

1/2 cup Low Fat Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 tablespoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the pan and cook for 2-3 minutes until they begin to blister and soften.

  • 3

    Toss in the baby spinach and sauté for about 1 minute until just wilted.

  • 4

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

  • 5

    Pour the egg and cheese mixture into the skillet over the vegetables.

  • 6

    Gently stir with a spatula, cooking until the egg whites are set and the cottage cheese is warm and melty.

  • 7

    Transfer the scramble to a bowl and top with the sliced avocado and a crack of fresh black pepper.

Scrambled Egg White and Cottage Cheese Bowl with Spinach and Tomatoes

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

Scrambled Egg White and Cottage Cheese Bowl with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Egg White and Cottage Cheese Bowl with Spinach and Tomatoes

Fluffy egg whites scrambled with creamy cottage cheese and wilted spinach, served with burst cherry tomatoes and buttery avocado.

NUTRITION

441kcal
Protein
33.7g
Fat
27.5g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

160g Liquid Egg Whites

1/2 cup Low Fat Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the pan and cook for 2-3 minutes until they begin to blister and soften.

  • 3

    Toss in the baby spinach and sauté for about 1 minute until just wilted.

  • 4

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

  • 5

    Pour the egg and cheese mixture into the skillet over the vegetables.

  • 6

    Gently stir with a spatula, cooking until the egg whites are set and the cottage cheese is warm and melty.

  • 7

    Transfer the scramble to a bowl and top with the sliced avocado and a crack of fresh black pepper.