Cottage Cheese Egg White Scramble with Spinach and Tomatoes

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

Cottage Cheese Egg White Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Tomatoes

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served over toasted sprouted bread with buttery avocado.

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NUTRITION

385kcal
Protein
36.9g
Fat
14g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/2 cup Low Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 Avocado

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and spinach to the pan, sautéing until the spinach is wilted and tomatoes are slightly softened.

  • 3

    In a small bowl, whisk together the egg whites and cottage cheese until well combined.

  • 4

    Pour the egg and cheese mixture into the skillet with the vegetables.

  • 5

    Stir gently and continuously with a spatula until the eggs are set and the cottage cheese is warm and melty.

  • 6

    Toast the sprouted grain bread until golden and crisp.

  • 7

    Slice the avocado and place it on the toast, then top with the egg scramble and a pinch of sea salt.

Cottage Cheese Egg White Scramble with Spinach and Tomatoes

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

Cottage Cheese Egg White Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Tomatoes

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served over toasted sprouted bread with buttery avocado.

NUTRITION

385kcal
Protein
36.9g
Fat
14g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/2 cup Low Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 Avocado

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and spinach to the pan, sautéing until the spinach is wilted and tomatoes are slightly softened.

  • 3

    In a small bowl, whisk together the egg whites and cottage cheese until well combined.

  • 4

    Pour the egg and cheese mixture into the skillet with the vegetables.

  • 5

    Stir gently and continuously with a spatula until the eggs are set and the cottage cheese is warm and melty.

  • 6

    Toast the sprouted grain bread until golden and crisp.

  • 7

    Slice the avocado and place it on the toast, then top with the egg scramble and a pinch of sea salt.