Cottage Cheese and 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 and Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Sautéed Spinach

Fluffy egg whites and cottage cheese scrambled with fresh spinach, served with a side of juicy blueberries for a burst of sweetness.

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NUTRITION

402kcal
Protein
34.2g
Fat
21.5g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1 large Whole Egg

1/2 cup 2% Cottage Cheese

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1/2 cup Fresh Blueberries

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the spinach to the skillet and sauté until just wilted, about 1-2 minutes.

  • 4

    Lower the heat to medium-low and pour the egg mixture over the spinach.

  • 5

    Gently stir the eggs with a spatula, cooking slowly until the curds are set but still moist and fluffy.

  • 6

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

  • 7

    Serve immediately alongside the fresh blueberries.

Cottage Cheese and 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 and Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Sautéed Spinach

Fluffy egg whites and cottage cheese scrambled with fresh spinach, served with a side of juicy blueberries for a burst of sweetness.

NUTRITION

402kcal
Protein
34.2g
Fat
21.5g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1 large Whole Egg

1/2 cup 2% Cottage Cheese

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1/2 cup Fresh Blueberries

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the spinach to the skillet and sauté until just wilted, about 1-2 minutes.

  • 4

    Lower the heat to medium-low and pour the egg mixture over the spinach.

  • 5

    Gently stir the eggs with a spatula, cooking slowly until the curds are set but still moist and fluffy.

  • 6

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

  • 7

    Serve immediately alongside the fresh blueberries.