Scrambled Egg Whites with Spinach and Cottage Cheese

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

Scrambled Egg Whites with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Spinach and Cottage Cheese

Whisked egg whites scrambled with fresh baby spinach and creamy cottage cheese, served with a slice of toasted sprouted grain bread for a satisfying crunch.

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NUTRITION

387kcal
Protein
32.7g
Fat
16.4g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 slice Sprouted Grain Bread

1 tbsp 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 fresh baby spinach to the skillet and sauté until the leaves are just wilted.

  • 3

    In a small bowl, whisk together the egg whites and cottage cheese until the mixture is well combined.

  • 4

    Pour the egg and cheese mixture into the skillet with the spinach.

  • 5

    Cook the eggs while stirring gently with a spatula until they are set and fluffy.

  • 6

    Season with a pinch of sea salt and black pepper to your preference.

  • 7

    Toast the sprouted grain bread until golden and serve immediately alongside the warm scramble.

Scrambled Egg Whites with Spinach and Cottage Cheese

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

Scrambled Egg Whites with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Spinach and Cottage Cheese

Whisked egg whites scrambled with fresh baby spinach and creamy cottage cheese, served with a slice of toasted sprouted grain bread for a satisfying crunch.

NUTRITION

387kcal
Protein
32.7g
Fat
16.4g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 slice Sprouted Grain Bread

1 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a small bowl, whisk together the egg whites and cottage cheese until the mixture is well combined.

  • 4

    Pour the egg and cheese mixture into the skillet with the spinach.

  • 5

    Cook the eggs while stirring gently with a spatula until they are set and fluffy.

  • 6

    Season with a pinch of sea salt and black pepper to your preference.

  • 7

    Toast the sprouted grain bread until golden and serve immediately alongside the warm scramble.