Egg White and Spinach Scramble with Cottage Cheese and Sliced Tomatoes

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

Egg White and Spinach Scramble with Cottage Cheese and Sliced Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Sliced Tomatoes

Gently scrambled egg whites with baby spinach and low-fat cottage cheese, served alongside fresh sliced tomatoes and rich buttery avocado.

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NUTRITION

299kcal
Protein
28.9g
Fat
15.3g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 medium Roma Tomato

1/4 Avocado

2 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the skillet and sauté until it is just wilted and bright green.

  • 3

    Pour the egg whites into the skillet and stir gently with a spatula until they begin to set.

  • 4

    Fold in the cottage cheese and continue to scramble for 1 minute until the mixture is warm and fluffy.

  • 5

    Slice the tomato and avocado into even wedges or slices.

  • 6

    Transfer the scramble to a plate and serve immediately alongside the fresh tomato and avocado.

Egg White and Spinach Scramble with Cottage Cheese and Sliced Tomatoes

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

Egg White and Spinach Scramble with Cottage Cheese and Sliced Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Sliced Tomatoes

Gently scrambled egg whites with baby spinach and low-fat cottage cheese, served alongside fresh sliced tomatoes and rich buttery avocado.

NUTRITION

299kcal
Protein
28.9g
Fat
15.3g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 medium Roma Tomato

1/4 Avocado

2 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the skillet and sauté until it is just wilted and bright green.

  • 3

    Pour the egg whites into the skillet and stir gently with a spatula until they begin to set.

  • 4

    Fold in the cottage cheese and continue to scramble for 1 minute until the mixture is warm and fluffy.

  • 5

    Slice the tomato and avocado into even wedges or slices.

  • 6

    Transfer the scramble to a plate and serve immediately alongside the fresh tomato and avocado.