Egg White and Cottage Cheese Scramble with Spinach

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

Egg White and Cottage Cheese Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach

Pan-scrambled egg whites and creamy cottage cheese folded with fresh baby spinach, served with sprouted grain toast and buttery avocado.

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NUTRITION

292kcal
Protein
28.8g
Fat
9.8g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/3 cup Low Fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1 slice Whole Wheat Bread

30g Fresh Avocado

1/2 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté for 1-2 minutes until just wilted.

  • 3

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

  • 4

    Pour the egg mixture over the spinach in the skillet.

  • 5

    Using a spatula, gently stir and fold the eggs until they are set and the cottage cheese is warm and melty.

  • 6

    Toast the whole wheat bread and top with the sliced avocado.

  • 7

    Serve the scramble immediately alongside the avocado toast, seasoning with a pinch of sea salt and black pepper if desired.

Egg White and Cottage Cheese Scramble with Spinach

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

Egg White and Cottage Cheese Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach

Pan-scrambled egg whites and creamy cottage cheese folded with fresh baby spinach, served with sprouted grain toast and buttery avocado.

NUTRITION

292kcal
Protein
28.8g
Fat
9.8g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/3 cup Low Fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1 slice Whole Wheat Bread

30g Fresh Avocado

1/2 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté for 1-2 minutes until just wilted.

  • 3

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

  • 4

    Pour the egg mixture over the spinach in the skillet.

  • 5

    Using a spatula, gently stir and fold the eggs until they are set and the cottage cheese is warm and melty.

  • 6

    Toast the whole wheat bread and top with the sliced avocado.

  • 7

    Serve the scramble immediately alongside the avocado toast, seasoning with a pinch of sea salt and black pepper if desired.