Name: Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Egg Whites; 1/4 cup 2% Cottage Cheese; 2 cups Baby Spinach; 1/2 cup Cherry Tomatoes, halved; 1 tsp Extra Virgin Olive Oil; 1 slice Whole Grain Sourdough Bread; 1/2 small Avocado

Egg White and 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.

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Pan-scrambled egg whites folded with fresh baby spinach and burst cherry tomatoes, served with creamy cottage cheese and a slice of golden toasted sourdough.

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NUTRITION

Protein

33.5g

Fat

14.1g

Carbs

35.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 tsp Extra Virgin Olive Oil

1 slice Whole Grain Sourdough Bread

1/2 small Avocado

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PREPARATION

1
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
2
Add the halved cherry tomatoes and cook for 2 minutes until they begin to soften and blister.
3
Add the baby spinach to the skillet and sauté until just wilted.
4
Pour the egg whites into the skillet and season with a pinch of sea salt and black pepper.
5
Gently scramble the egg whites with the vegetables until they are fully set and opaque.
6
Remove the skillet from heat and gently fold in the cottage cheese to create a creamy texture without melting it completely.
7
Toast the sourdough bread until golden and top with sliced avocado.
8
Serve the egg white scramble alongside the avocado toast for a balanced, protein-packed breakfast.