Egg White and Cottage Cheese Scramble with Spinach and Tomatoes

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 and Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Tomatoes

Pan-scrambled egg whites and creamy cottage cheese tossed with wilted baby spinach and blistered tomatoes, served with sprouted grain toast for a satisfying crunch.

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NUTRITION

382kcal
Protein
34.3g
Fat
16.4g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

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

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the pan and sauté until they begin to soften and slightly blister.

  • 3

    Add the baby spinach to the skillet and cook until just wilted, then move the vegetables to one side of the pan.

  • 4

    Whisk together the liquid egg whites and cottage cheese in a small bowl until well combined.

  • 5

    Pour the egg mixture into the skillet and cook, stirring gently with a spatula until the eggs are set but still creamy.

  • 6

    Toast the sprouted grain bread until golden brown and crisp.

  • 7

    Serve the scramble immediately alongside the warm toast.

Egg White and Cottage Cheese Scramble with Spinach and Tomatoes

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 and Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Tomatoes

Pan-scrambled egg whites and creamy cottage cheese tossed with wilted baby spinach and blistered tomatoes, served with sprouted grain toast for a satisfying crunch.

NUTRITION

382kcal
Protein
34.3g
Fat
16.4g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

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

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the pan and sauté until they begin to soften and slightly blister.

  • 3

    Add the baby spinach to the skillet and cook until just wilted, then move the vegetables to one side of the pan.

  • 4

    Whisk together the liquid egg whites and cottage cheese in a small bowl until well combined.

  • 5

    Pour the egg mixture into the skillet and cook, stirring gently with a spatula until the eggs are set but still creamy.

  • 6

    Toast the sprouted grain bread until golden brown and crisp.

  • 7

    Serve the scramble immediately alongside the warm toast.