Egg White Spinach Scramble with Cottage Cheese and Fresh Tomatoes

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 and Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Fresh Tomatoes

Pan-scrambled egg whites folded with creamy cottage cheese and wilted spinach, served with sliced tomatoes and nutty toasted sprouted bread.

Try 7 days free, then $12.99 / mo.

NUTRITION

405kcal
Protein
33.9g
Fat
17.7g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Baby Spinach

1/2 cup chopped Roma Tomato

1 slice Sprouted Grain Bread

1/2 small Avocado

1 tsp Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

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 just wilted.

  • 3

    Pour the egg whites into the skillet and let them sit for 30 seconds before gently stirring.

  • 4

    When the egg whites are nearly set, fold in the cottage cheese and continue to cook until heated through and creamy.

  • 5

    Toast the sprouted grain bread until golden and top with the sliced avocado.

  • 6

    Plate the scramble alongside the fresh chopped tomatoes and the avocado toast, finishing with a pinch of sea salt and black pepper.

Egg White Spinach Scramble with Cottage Cheese and Fresh Tomatoes

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 and Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Fresh Tomatoes

Pan-scrambled egg whites folded with creamy cottage cheese and wilted spinach, served with sliced tomatoes and nutty toasted sprouted bread.

NUTRITION

405kcal
Protein
33.9g
Fat
17.7g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Baby Spinach

1/2 cup chopped Roma Tomato

1 slice Sprouted Grain Bread

1/2 small Avocado

1 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 just wilted.

  • 3

    Pour the egg whites into the skillet and let them sit for 30 seconds before gently stirring.

  • 4

    When the egg whites are nearly set, fold in the cottage cheese and continue to cook until heated through and creamy.

  • 5

    Toast the sprouted grain bread until golden and top with the sliced avocado.

  • 6

    Plate the scramble alongside the fresh chopped tomatoes and the avocado toast, finishing with a pinch of sea salt and black pepper.