Cottage Cheese Egg White Scramble with Spinach and Tomatoes

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

Cottage Cheese Egg White Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Tomatoes

A quick scramble of fluffy egg whites and creamy cottage cheese folded with fresh spinach and served with toasted sprouted grain bread and juicy burst tomatoes.

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NUTRITION

271kcal
Protein
29.1g
Fat
7g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Egg Whites

0.3 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

0.5 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and blister.

  • 4

    Add the baby spinach to the pan and cook for about 1 minute until just wilted.

  • 5

    Pour the egg white and cottage cheese mixture into the skillet with the vegetables.

  • 6

    Using a spatula, gently scramble the mixture until the egg whites are fully set and the cottage cheese is warm and melty.

  • 7

    While the eggs cook, toast the sprouted grain bread until golden and crisp.

  • 8

    Plate the scramble immediately and serve alongside the warm toast.

Cottage Cheese Egg White Scramble with Spinach and Tomatoes

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

Cottage Cheese Egg White Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Tomatoes

A quick scramble of fluffy egg whites and creamy cottage cheese folded with fresh spinach and served with toasted sprouted grain bread and juicy burst tomatoes.

NUTRITION

271kcal
Protein
29.1g
Fat
7g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Egg Whites

0.3 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

0.5 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and blister.

  • 4

    Add the baby spinach to the pan and cook for about 1 minute until just wilted.

  • 5

    Pour the egg white and cottage cheese mixture into the skillet with the vegetables.

  • 6

    Using a spatula, gently scramble the mixture until the egg whites are fully set and the cottage cheese is warm and melty.

  • 7

    While the eggs cook, toast the sprouted grain bread until golden and crisp.

  • 8

    Plate the scramble immediately and serve alongside the warm toast.