Egg White and Cottage Cheese Scramble with Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach

A fluffy egg white scramble folded with creamy cottage cheese and wilted spinach, served alongside sprouted toast and buttery avocado.

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NUTRITION

408kcal
Protein
31.4g
Fat
19.8g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/2 medium Avocado

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PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the fresh spinach until just wilted.

  • 2

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

  • 3

    Add the remaining teaspoon of olive oil to the skillet and pour in the egg mixture.

  • 4

    Cook the eggs over medium-low heat, stirring gently with a spatula until the scramble is fluffy and fully set.

  • 5

    Toast the sprouted grain bread until golden and top it with the sliced avocado.

  • 6

    Plate the scramble alongside the avocado toast and season with a pinch of sea salt and black pepper.

Egg White and Cottage Cheese Scramble with Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach

A fluffy egg white scramble folded with creamy cottage cheese and wilted spinach, served alongside sprouted toast and buttery avocado.

NUTRITION

408kcal
Protein
31.4g
Fat
19.8g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/2 medium Avocado

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the fresh spinach until just wilted.

  • 2

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

  • 3

    Add the remaining teaspoon of olive oil to the skillet and pour in the egg mixture.

  • 4

    Cook the eggs over medium-low heat, stirring gently with a spatula until the scramble is fluffy and fully set.

  • 5

    Toast the sprouted grain bread until golden and top it with the sliced avocado.

  • 6

    Plate the scramble alongside the avocado toast and season with a pinch of sea salt and black pepper.