Egg White and 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 and Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served alongside a slice of toasted sprouted grain bread.

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NUTRITION

298kcal
Protein
28.4g
Fat
11.6g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/3 cup 2% Cottage Cheese

2 cups Fresh Spinach

2 teaspoons 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-low heat.

  • 2

    Add the fresh spinach to the skillet and sauté until the leaves are just wilted.

  • 3

    Pour the liquid egg whites into the pan and cook, stirring gently with a spatula to create soft curds.

  • 4

    When the egg whites are nearly set but still slightly moist, fold in the cottage cheese.

  • 5

    Continue to cook for about one minute until the eggs are fluffy and the cottage cheese is warmed through.

  • 6

    Serve the scramble immediately with a slice of toasted sprouted grain bread.

Egg White and 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 and Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served alongside a slice of toasted sprouted grain bread.

NUTRITION

298kcal
Protein
28.4g
Fat
11.6g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/3 cup 2% Cottage Cheese

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté until the leaves are just wilted.

  • 3

    Pour the liquid egg whites into the pan and cook, stirring gently with a spatula to create soft curds.

  • 4

    When the egg whites are nearly set but still slightly moist, fold in the cottage cheese.

  • 5

    Continue to cook for about one minute until the eggs are fluffy and the cottage cheese is warmed through.

  • 6

    Serve the scramble immediately with a slice of toasted sprouted grain bread.