Egg White and Cottage Cheese Scramble with Spinach

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

Egg White and Cottage Cheese Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach

Scrambled egg whites folded with creamy cottage cheese and fresh spinach, served alongside toasted sprouted grain bread for a satisfying crunch.

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NUTRITION

279kcal
Protein
32.7g
Fat
6.8g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.25 cup 2% Cottage Cheese

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

    While the spinach cooks, whisk together the liquid egg whites and cottage cheese in a small bowl.

  • 4

    Pour the egg mixture into the skillet over the spinach.

  • 5

    Reduce heat to medium-low and cook, stirring gently with a spatula, until the eggs are set and fluffy.

  • 6

    Toast the sprouted grain bread until golden and crisp.

  • 7

    Season the scramble with a pinch of sea salt and cracked black pepper, then serve alongside the toast.

Egg White and Cottage Cheese Scramble with Spinach

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

Egg White and Cottage Cheese Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach

Scrambled egg whites folded with creamy cottage cheese and fresh spinach, served alongside toasted sprouted grain bread for a satisfying crunch.

NUTRITION

279kcal
Protein
32.7g
Fat
6.8g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.25 cup 2% Cottage Cheese

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

    While the spinach cooks, whisk together the liquid egg whites and cottage cheese in a small bowl.

  • 4

    Pour the egg mixture into the skillet over the spinach.

  • 5

    Reduce heat to medium-low and cook, stirring gently with a spatula, until the eggs are set and fluffy.

  • 6

    Toast the sprouted grain bread until golden and crisp.

  • 7

    Season the scramble with a pinch of sea salt and cracked black pepper, then serve alongside the toast.