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

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with sliced avocado and juicy cherry tomatoes.

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NUTRITION

254kcal
Protein
28.6g
Fat
11.5g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1/4 medium Avocado, sliced

1/4 cup Cherry Tomatoes, halved

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PREPARATION

  • 1

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

  • 2

    Add the baby spinach and halved cherry tomatoes to the pan, sautéing for 1-2 minutes until the spinach is just wilted.

  • 3

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

  • 4

    Pour the egg white mixture into the skillet over the vegetables.

  • 5

    Cook slowly, stirring gently with a spatula, until the egg whites are fully set and the cottage cheese is warm and melty.

  • 6

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

  • 7

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

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

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with sliced avocado and juicy cherry tomatoes.

NUTRITION

254kcal
Protein
28.6g
Fat
11.5g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1/4 medium Avocado, sliced

1/4 cup Cherry Tomatoes, halved

PREPARATION

  • 1

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

  • 2

    Add the baby spinach and halved cherry tomatoes to the pan, sautéing for 1-2 minutes until the spinach is just wilted.

  • 3

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

  • 4

    Pour the egg white mixture into the skillet over the vegetables.

  • 5

    Cook slowly, stirring gently with a spatula, until the egg whites are fully set and the cottage cheese is warm and melty.

  • 6

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

  • 7

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