Egg White and Cottage Cheese Scramble with Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and sautéed baby spinach, served with a slice of sprouted grain toast for a satisfying crunch.

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NUTRITION

325kcal
Protein
37.7g
Fat
8.2g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Pour the egg and cheese mixture into the skillet over the spinach.

  • 5

    Using a silicone spatula, gently stir and fold the mixture until the egg whites are fully cooked and the scramble is fluffy.

  • 6

    Season with a pinch of sea salt and cracked black pepper if desired.

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Plate the scramble alongside the toast and serve immediately.

Egg White and Cottage Cheese Scramble with Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and sautéed baby spinach, served with a slice of sprouted grain toast for a satisfying crunch.

NUTRITION

325kcal
Protein
37.7g
Fat
8.2g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Pour the egg and cheese mixture into the skillet over the spinach.

  • 5

    Using a silicone spatula, gently stir and fold the mixture until the egg whites are fully cooked and the scramble is fluffy.

  • 6

    Season with a pinch of sea salt and cracked black pepper if desired.

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Plate the scramble alongside the toast and serve immediately.