Name: Cottage Cheese Egg White Scramble with Sautéed Spinach and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Egg Whites; 0.25 cup Low-fat Cottage Cheese; 2 cups Baby Spinach; 0.5 cup Cherry Tomatoes; 1 tablespoon Avocado Oil; 1 slice Sprouted Grain Bread

Cottage Cheese Egg White Scramble with Sautéed Spinach and Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Sautéed Spinach and Tomatoes

Pan-scrambled egg whites with creamy cottage cheese, sautéed baby spinach, and burst cherry tomatoes served alongside a slice of golden toasted sprouted grain bread.

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NUTRITION

Protein

34.4g

Fat

16.8g

Carbs

23.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup Low-fat Cottage Cheese

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

1
Heat the avocado oil in a non-stick skillet over medium heat.
2
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and blister.
3
Toss in the baby spinach and cook just until wilted, then move the vegetables to one side of the pan.
4
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
5
Pour the egg mixture into the empty side of the skillet and let it set for a moment.
6
Gently fold the eggs and vegetables together, scrambling until the eggs are cooked through but still moist.
7
Toast the sprouted grain bread until it reaches your desired level of crispness.
8
Plate the scramble immediately alongside the warm toast and season with a pinch of sea salt and black pepper if desired.