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: 0.75 cup Egg Whites; 0.25 cup Low-Fat Cottage Cheese; 2 cups Baby Spinach; 0.5 cup Cherry Tomatoes; 1 tsp Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread; 0.5 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

Pan-scrambled egg whites and cottage cheese folded with wilted spinach and blistered tomatoes, served with sprouted toast and buttery avocado.

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NUTRITION

Protein

34.4g

Fat

21.6g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

0.5 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 cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and blister.
3
Toss in the baby spinach and sauté until the leaves are just wilted.
4
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
5
Pour the egg mixture into the skillet over the vegetables.
6
Stir gently and continuously with a spatula until the egg whites are set and fluffy.
7
Toast the sprouted grain bread until golden.
8
Serve the scramble immediately alongside the toast topped with sliced buttery avocado.