Egg White Spinach Scramble with Cottage Cheese

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

Egg White Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese

Pan-scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, served with warm cherry tomatoes for a light and fluffy texture.

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NUTRITION

239kcal
Protein
17.3g
Fat
15.8g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

80g Egg Whites

60g Low Fat Cottage Cheese (2%)

60g Baby Spinach

1 tbsp Avocado Oil

50g Cherry Tomatoes

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and baby spinach to the pan, sautéing for 2-3 minutes until the spinach is wilted and tomatoes begin to soften.

  • 3

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

  • 4

    Pour the egg mixture into the skillet over the sautéed vegetables.

  • 5

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

  • 6

    Remove from heat immediately and season with a pinch of sea salt and freshly cracked black pepper.

Egg White Spinach Scramble with Cottage Cheese

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

Egg White Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese

Pan-scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, served with warm cherry tomatoes for a light and fluffy texture.

NUTRITION

239kcal
Protein
17.3g
Fat
15.8g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

80g Egg Whites

60g Low Fat Cottage Cheese (2%)

60g Baby Spinach

1 tbsp Avocado Oil

50g Cherry Tomatoes

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and baby spinach to the pan, sautéing for 2-3 minutes until the spinach is wilted and tomatoes begin to soften.

  • 3

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

  • 4

    Pour the egg mixture into the skillet over the sautéed vegetables.

  • 5

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

  • 6

    Remove from heat immediately and season with a pinch of sea salt and freshly cracked black pepper.