Name: Egg White and Cottage Cheese Scramble with Spinach and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 130g Egg Whites; 60g Low-fat Cottage Cheese; 1 cup Baby Spinach; 1/2 cup Cherry Tomatoes, halved; 1 tsp Extra Virgin Olive Oil; 1.5 slices Sprouted Grain Bread; 40g Fresh Avocado

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.

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Tomatoes

Pan-scrambled egg whites and creamy cottage cheese folded with fresh spinach and tomatoes, served with a side of buttery avocado.

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NUTRITION

Protein

29.9g

Fat

13.4g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

130g Egg Whites

60g Low-fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 tsp Extra Virgin Olive Oil

1.5 slices Sprouted Grain Bread

40g Fresh Avocado

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PREPARATION

1
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
2
Add the halved cherry tomatoes and sauté for 2 minutes until they begin to soften.
3
Add the baby spinach to the skillet and cook until just wilted.
4
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
5
Pour the egg mixture into the skillet with the vegetables.
6
Gently stir the eggs with a spatula, cooking until they are set and fluffy.
7
While the eggs cook, toast the sprouted grain bread slices.
8
Slice the avocado and place it on top of the toast or serve on the side.
9
Plate the scramble alongside the toast and season with a pinch of sea pepper if desired.