Name: Cottage Cheese Egg White Scramble with Sautéed Spinach and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Liquid Egg Whites; 1 large Egg; 1/4 cup Low-fat Cottage Cheese (2%); 2 cups Fresh Spinach; 1/2 cup Cherry Tomatoes, halved; 1 tsp Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread; 1/4 medium Avocado

Cottage Cheese Egg White Scramble with Sautéed Spinach and Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Sautéed Spinach and Tomatoes

Fluffy egg whites and cottage cheese scrambled with wilted spinach and blistered tomatoes, served with sprouted toast and creamy avocado.

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NUTRITION

Protein

33.8g

Fat

16.4g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1 large Egg

1/4 cup Low-fat Cottage Cheese (2%)

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes, halved

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

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PREPARATION

1
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
2
Add the halved cherry tomatoes to the pan and sauté for 2-3 minutes until they begin to soften and blister.
3
Toss in the fresh spinach and cook just until the leaves are wilted and bright green.
4
In a small mixing bowl, whisk together the liquid egg whites, the whole egg, and the cottage cheese until well combined.
5
Lower the heat slightly and pour the egg and cheese mixture into the skillet with the vegetables.
6
Gently fold the eggs with a spatula, cooking until they are set but still creamy and fluffy.
7
Toast the sprouted grain bread until golden brown.
8
Slice the avocado and place it on top of the toast, mashing slightly if desired.
9
Plate the scramble alongside the avocado toast and season with a pinch of sea pepper if liked.