Egg White Spinach Scramble with Cottage Cheese

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

Egg White Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese

Pan-scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, topped with sliced avocado for a buttery finish.

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NUTRITION

272kcal
Protein
31.3g
Fat
11.1g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

30g 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 halved cherry tomatoes and baby spinach to the pan, sautéing until the spinach is wilted and tomatoes are slightly softened.

  • 3

    Pour the egg whites into the skillet, stirring gently with a spatula to scramble them with the vegetables.

  • 4

    When the egg whites are nearly set but still slightly moist, stir in the cottage cheese.

  • 5

    Continue to cook for another 30-60 seconds until the cottage cheese is warmed through and the eggs are fully cooked.

  • 6

    Remove from heat and season with a pinch of sea salt and black pepper if desired.

  • 7

    Transfer to a plate and top with the fresh sliced avocado.

Egg White Spinach Scramble with Cottage Cheese

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

Egg White Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese

Pan-scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, topped with sliced avocado for a buttery finish.

NUTRITION

272kcal
Protein
31.3g
Fat
11.1g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

30g Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes and baby spinach to the pan, sautéing until the spinach is wilted and tomatoes are slightly softened.

  • 3

    Pour the egg whites into the skillet, stirring gently with a spatula to scramble them with the vegetables.

  • 4

    When the egg whites are nearly set but still slightly moist, stir in the cottage cheese.

  • 5

    Continue to cook for another 30-60 seconds until the cottage cheese is warmed through and the eggs are fully cooked.

  • 6

    Remove from heat and season with a pinch of sea salt and black pepper if desired.

  • 7

    Transfer to a plate and top with the fresh sliced avocado.