Egg White Veggie Scramble with Cottage Cheese and Tomato

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

Egg White Veggie Scramble with Cottage Cheese and Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Tomato

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with sliced tomatoes and a crisp cucumber side salad.

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NUTRITION

366kcal
Protein
37.7g
Fat
12.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

1 medium Roma Tomato

1/2 cup sliced Cucumber

1 cup Baby Spinach

1/4 medium Avocado

1 teaspoon Extra Virgin Olive Oil

1 slice Whole Wheat Bread

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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 just wilted.

  • 3

    Pour the egg whites into the skillet and cook, stirring frequently with a spatula.

  • 4

    When the egg whites are nearly set, fold in the cottage cheese and continue cooking until warmed through and creamy.

  • 5

    Season the scramble with a pinch of sea salt and freshly cracked black pepper.

  • 6

    Toast the whole wheat bread and top with the sliced avocado.

  • 7

    Serve the warm scramble alongside the sliced tomato and fresh cucumber rounds.

Egg White Veggie Scramble with Cottage Cheese and Tomato

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

Egg White Veggie Scramble with Cottage Cheese and Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Tomato

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with sliced tomatoes and a crisp cucumber side salad.

NUTRITION

366kcal
Protein
37.7g
Fat
12.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

1 medium Roma Tomato

1/2 cup sliced Cucumber

1 cup Baby Spinach

1/4 medium Avocado

1 teaspoon Extra Virgin Olive Oil

1 slice Whole Wheat Bread

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 cook, stirring frequently with a spatula.

  • 4

    When the egg whites are nearly set, fold in the cottage cheese and continue cooking until warmed through and creamy.

  • 5

    Season the scramble with a pinch of sea salt and freshly cracked black pepper.

  • 6

    Toast the whole wheat bread and top with the sliced avocado.

  • 7

    Serve the warm scramble alongside the sliced tomato and fresh cucumber rounds.