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

Fluffy egg whites scrambled with creamy cottage cheese and fresh baby spinach, finished with a burst of juicy sautéed cherry tomatoes.

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NUTRITION

245kcal
Protein
28.2g
Fat
10.2g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Fresh Baby 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 pan and sauté for 2-3 minutes until they begin to soften and blister.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Using a silicone spatula, gently fold the eggs and cheese until the whites are set but the mixture remains creamy.

  • 7

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

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

Fluffy egg whites scrambled with creamy cottage cheese and fresh baby spinach, finished with a burst of juicy sautéed cherry tomatoes.

NUTRITION

245kcal
Protein
28.2g
Fat
10.2g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Fresh Baby 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 pan and sauté for 2-3 minutes until they begin to soften and blister.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Using a silicone spatula, gently fold the eggs and cheese until the whites are set but the mixture remains creamy.

  • 7

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