Egg White and Spinach Scramble with Cottage Cheese

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

Egg White and Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Fluffy egg whites scrambled with fresh baby spinach and creamy cottage cheese, served with sprouted grain toast and buttery avocado.

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NUTRITION

326kcal
Protein
30.2g
Fat
12.7g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

0.66 cup Egg Whites

2 cups Baby Spinach

0.25 cup Low-fat Cottage Cheese

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

40 grams Avocado

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the baby spinach to the pan and sauté until the leaves are just wilted.

  • 3

    Pour the liquid egg whites into the skillet and cook, stirring gently with a spatula, until they begin to set.

  • 4

    Fold in the low-fat cottage cheese and continue to scramble until the eggs are fully cooked and the cheese is warm.

  • 5

    Toast the sprouted grain bread until it reaches a golden brown color.

  • 6

    Slice the avocado and place it on top of the toast, then serve alongside the hot egg white scramble.

Egg White and Spinach Scramble with Cottage Cheese

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

Egg White and Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Fluffy egg whites scrambled with fresh baby spinach and creamy cottage cheese, served with sprouted grain toast and buttery avocado.

NUTRITION

326kcal
Protein
30.2g
Fat
12.7g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

0.66 cup Egg Whites

2 cups Baby Spinach

0.25 cup Low-fat Cottage Cheese

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

40 grams Avocado

PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the baby spinach to the pan and sauté until the leaves are just wilted.

  • 3

    Pour the liquid egg whites into the skillet and cook, stirring gently with a spatula, until they begin to set.

  • 4

    Fold in the low-fat cottage cheese and continue to scramble until the eggs are fully cooked and the cheese is warm.

  • 5

    Toast the sprouted grain bread until it reaches a golden brown color.

  • 6

    Slice the avocado and place it on top of the toast, then serve alongside the hot egg white scramble.