Egg White and Spinach Scramble with Cottage Cheese and Fresh Tomatoes

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

Egg White and Spinach Scramble with Cottage Cheese and Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Fresh Tomatoes

Fluffy egg whites scrambled with wilted spinach and creamy cottage cheese, served alongside sprouted toast and vine-ripened tomatoes for a light and velvety finish.

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NUTRITION

378kcal
Protein
35.1g
Fat
12.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low Fat Cottage Cheese

2 cups Baby Spinach

1/2 Roma Tomato, chopped

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 Avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté until just wilted.

  • 3

    Pour the liquid egg whites into the skillet with the spinach, stirring gently with a spatula.

  • 4

    When the egg whites are nearly set, fold in the cottage cheese and continue to cook for another 30-60 seconds until creamy and heated through.

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

    Plate the scramble alongside the toast and top with fresh chopped tomatoes and sliced avocado.

  • 7

    Season with a pinch of sea salt and cracked black pepper if desired.

Egg White and Spinach Scramble with Cottage Cheese and Fresh Tomatoes

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

Egg White and Spinach Scramble with Cottage Cheese and Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Fresh Tomatoes

Fluffy egg whites scrambled with wilted spinach and creamy cottage cheese, served alongside sprouted toast and vine-ripened tomatoes for a light and velvety finish.

NUTRITION

378kcal
Protein
35.1g
Fat
12.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low Fat Cottage Cheese

2 cups Baby Spinach

1/2 Roma Tomato, chopped

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté until just wilted.

  • 3

    Pour the liquid egg whites into the skillet with the spinach, stirring gently with a spatula.

  • 4

    When the egg whites are nearly set, fold in the cottage cheese and continue to cook for another 30-60 seconds until creamy and heated through.

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

    Plate the scramble alongside the toast and top with fresh chopped tomatoes and sliced avocado.

  • 7

    Season with a pinch of sea salt and cracked black pepper if desired.