Egg White Spinach Scramble with Cottage Cheese and Sautéed 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 Sautéed Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Tomatoes

Lightly scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, paired with tomatoes sautéed until they reach a juicy, blistered sweetness.

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NUTRITION

366kcal
Protein
35.4g
Fat
19.5g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

175g Liquid Egg Whites

125g 4% Milkfat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Grape Tomatoes

1 tablespoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the grape tomatoes and sauté for 3-4 minutes until the skins are blistered and soft.

  • 3

    Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.

  • 4

    Lower the heat to medium, add the remaining olive oil, and pour in the egg whites.

  • 5

    Scramble the egg whites gently with a spatula until they are mostly opaque and set.

  • 6

    Fold the cottage cheese and the sautéed vegetables back into the pan, stirring for one minute until the cheese is warm and creamy.

  • 7

    Season with a crack of black pepper and serve immediately.

Egg White Spinach Scramble with Cottage Cheese and Sautéed 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 Sautéed Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Tomatoes

Lightly scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, paired with tomatoes sautéed until they reach a juicy, blistered sweetness.

NUTRITION

366kcal
Protein
35.4g
Fat
19.5g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

175g Liquid Egg Whites

125g 4% Milkfat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Grape Tomatoes

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the grape tomatoes and sauté for 3-4 minutes until the skins are blistered and soft.

  • 3

    Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.

  • 4

    Lower the heat to medium, add the remaining olive oil, and pour in the egg whites.

  • 5

    Scramble the egg whites gently with a spatula until they are mostly opaque and set.

  • 6

    Fold the cottage cheese and the sautéed vegetables back into the pan, stirring for one minute until the cheese is warm and creamy.

  • 7

    Season with a crack of black pepper and serve immediately.