Name: Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Liquid Egg Whites; 1/4 cup 2% Cottage Cheese; 2 cups Baby Spinach; 1/2 cup Cherry Tomatoes; 1 tsp Extra Virgin Olive Oil; 1/2 medium Avocado; 1 slice Sourdough Bread

Egg White and Spinach Scramble with Cottage Cheese and Cherry 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 Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with blistered cherry tomatoes and sliced avocado on toasted sourdough.

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NUTRITION

Protein

34.2g

Fat

18.2g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1/2 medium Avocado

1 slice Sourdough Bread

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PREPARATION

1
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
2
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until the skins begin to blister.
3
Add the baby spinach to the pan and sauté briefly until the leaves are just wilted.
4
In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.
5
Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.
6
Cook the mixture, stirring gently with a spatula, until the egg whites are fully set and fluffy.
7
While the eggs cook, toast the sourdough bread until golden and crisp.
8
Slice the avocado and arrange it on the toast, then top with the warm egg scramble and a pinch of black pepper.