Cottage Cheese Egg White Scramble with Sautéed Spinach

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

Cottage Cheese Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Sautéed Spinach

Sautéed egg whites and cottage cheese folded with fresh baby spinach, served alongside sprouted grain toast and buttery avocado slices.

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NUTRITION

390kcal
Protein
38.5g
Fat
14.4g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.5 cup Low-fat Cottage Cheese

2 cups Baby Spinach

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

0.25 Avocado

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PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté until just wilted, then remove and set aside.

  • 3

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

  • 4

    Pour the egg mixture into the same skillet and cook, stirring gently, until the eggs are fluffy and set.

  • 5

    Fold the sautéed spinach back into the scramble and season with a pinch of sea salt and black pepper.

  • 6

    Toast the sprouted grain bread and top with the sliced avocado before serving alongside the eggs.

Cottage Cheese Egg White Scramble with Sautéed Spinach

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

Cottage Cheese Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Sautéed Spinach

Sautéed egg whites and cottage cheese folded with fresh baby spinach, served alongside sprouted grain toast and buttery avocado slices.

NUTRITION

390kcal
Protein
38.5g
Fat
14.4g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.5 cup Low-fat Cottage Cheese

2 cups Baby Spinach

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

0.25 Avocado

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté until just wilted, then remove and set aside.

  • 3

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

  • 4

    Pour the egg mixture into the same skillet and cook, stirring gently, until the eggs are fluffy and set.

  • 5

    Fold the sautéed spinach back into the scramble and season with a pinch of sea salt and black pepper.

  • 6

    Toast the sprouted grain bread and top with the sliced avocado before serving alongside the eggs.