Cottage Cheese Egg White Scramble with Spinach and Cherry 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with blistered cherry tomatoes and a crisp arugula side salad for a bright morning bite.

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NUTRITION

308kcal
Protein
31.4g
Fat
9.3g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

0.7 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1 cup Arugula

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Heat half of the olive oil in a non-stick skillet over medium heat and sauté the cherry tomatoes until they begin to blister.

  • 2

    Add the fresh spinach to the skillet and cook for one minute until just wilted, then remove the vegetables from the pan and set aside.

  • 3

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

  • 4

    Add the remaining olive oil to the skillet and pour in the egg mixture, scrambling gently with a spatula until the eggs are fluffy and fully set.

  • 5

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

  • 6

    Toss the fresh arugula with the lemon juice and a pinch of sea salt to create a simple, bright side salad.

  • 7

    Plate the scramble topped with the warm sautéed vegetables and serve immediately with the toast and arugula salad.

Cottage Cheese Egg White Scramble with Spinach and Cherry 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with blistered cherry tomatoes and a crisp arugula side salad for a bright morning bite.

NUTRITION

308kcal
Protein
31.4g
Fat
9.3g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

0.7 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1 cup Arugula

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Heat half of the olive oil in a non-stick skillet over medium heat and sauté the cherry tomatoes until they begin to blister.

  • 2

    Add the fresh spinach to the skillet and cook for one minute until just wilted, then remove the vegetables from the pan and set aside.

  • 3

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

  • 4

    Add the remaining olive oil to the skillet and pour in the egg mixture, scrambling gently with a spatula until the eggs are fluffy and fully set.

  • 5

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

  • 6

    Toss the fresh arugula with the lemon juice and a pinch of sea salt to create a simple, bright side salad.

  • 7

    Plate the scramble topped with the warm sautéed vegetables and serve immediately with the toast and arugula salad.