Egg White Spinach Scramble with Cottage Cheese and Fresh 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 Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Fresh Tomatoes

Fluffy egg whites scrambled with wilted spinach and creamy cottage cheese, served with sliced avocado and juicy vine-ripened tomatoes.

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NUTRITION

396kcal
Protein
33.8g
Fat
16.9g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 slice Sprouted Grain Bread

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add spinach and sauté until just wilted

  • 3

    Whisk egg whites and cottage cheese together in a small bowl until well combined

  • 4

    Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are set but still moist

  • 5

    Toast the sprouted grain bread until golden brown

  • 6

    Serve the scramble topped with halved cherry tomatoes and sliced avocado on the side

Egg White Spinach Scramble with Cottage Cheese and Fresh 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 Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Fresh Tomatoes

Fluffy egg whites scrambled with wilted spinach and creamy cottage cheese, served with sliced avocado and juicy vine-ripened tomatoes.

NUTRITION

396kcal
Protein
33.8g
Fat
16.9g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 slice Sprouted Grain Bread

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add spinach and sauté until just wilted

  • 3

    Whisk egg whites and cottage cheese together in a small bowl until well combined

  • 4

    Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are set but still moist

  • 5

    Toast the sprouted grain bread until golden brown

  • 6

    Serve the scramble topped with halved cherry tomatoes and sliced avocado on the side