Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

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

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with a side of toasted sourdough and juicy blistered cherry tomatoes.

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NUTRITION

386kcal
Protein
32.6g
Fat
15.7g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

0.5 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 slice Sourdough Bread

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the pan and cook for 3-4 minutes until the skins begin to soften and become slightly blistered.

  • 3

    Add the fresh spinach to the skillet and sauté for 1 minute until it is just wilted.

  • 4

    While the vegetables cook, whisk together the egg whites and cottage cheese in a small bowl until well combined.

  • 5

    Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.

  • 6

    Cook, stirring gently with a spatula, until the eggs are set and reach a fluffy consistency.

  • 7

    Toast the sourdough bread until golden brown and serve immediately alongside the warm scramble.

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

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

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with a side of toasted sourdough and juicy blistered cherry tomatoes.

NUTRITION

386kcal
Protein
32.6g
Fat
15.7g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

0.5 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 slice Sourdough Bread

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the pan and cook for 3-4 minutes until the skins begin to soften and become slightly blistered.

  • 3

    Add the fresh spinach to the skillet and sauté for 1 minute until it is just wilted.

  • 4

    While the vegetables cook, whisk together the egg whites and cottage cheese in a small bowl until well combined.

  • 5

    Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.

  • 6

    Cook, stirring gently with a spatula, until the eggs are set and reach a fluffy consistency.

  • 7

    Toast the sourdough bread until golden brown and serve immediately alongside the warm scramble.