Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

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

Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Pan-scrambled egg whites folded with creamy cottage cheese and fresh baby spinach, served with blistered cherry tomatoes and avocado for a buttery finish.

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NUTRITION

405kcal
Protein
32.4g
Fat
18.7g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 teaspoon Olive Oil

1 slice Whole Wheat Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and cook until just wilted.

  • 4

    Lower the heat to medium and pour in the egg whites, stirring gently with a spatula.

  • 5

    Once the egg whites are nearly set, fold in the cottage cheese and cook for another minute until warm and creamy.

  • 6

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

  • 7

    Plate the scramble alongside the avocado toast and finish with a crack of black pepper.

Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

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

Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Pan-scrambled egg whites folded with creamy cottage cheese and fresh baby spinach, served with blistered cherry tomatoes and avocado for a buttery finish.

NUTRITION

405kcal
Protein
32.4g
Fat
18.7g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 teaspoon Olive Oil

1 slice Whole Wheat Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and cook until just wilted.

  • 4

    Lower the heat to medium and pour in the egg whites, stirring gently with a spatula.

  • 5

    Once the egg whites are nearly set, fold in the cottage cheese and cook for another minute until warm and creamy.

  • 6

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

  • 7

    Plate the scramble alongside the avocado toast and finish with a crack of black pepper.