Egg White Spinach Scramble with Cottage Cheese and Cherry 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Fluffy egg whites scrambled with fresh baby spinach and cottage cheese, served alongside warm and juicy blistered cherry tomatoes.

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NUTRITION

296kcal
Protein
28g
Fat
16.4g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

2/3 cup liquid egg whites

1/3 cup low-fat cottage cheese (2%)

2 cups fresh baby spinach

1/2 cup cherry tomatoes

1 tablespoon avocado oil

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and sauté for 3 to 4 minutes until the skins begin to soften and blister.

  • 3

    Add the baby spinach to the pan and toss for 1 minute until it is just wilted.

  • 4

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

  • 5

    Reduce the heat to medium-low and pour the egg and cheese mixture into the skillet with the vegetables.

  • 6

    Gently fold the eggs with a spatula until they are set and fluffy, ensuring the cottage cheese is evenly distributed.

  • 7

    Season with a pinch of sea salt and freshly cracked black pepper to taste before serving hot.

Egg White Spinach Scramble with Cottage Cheese and Cherry 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Fluffy egg whites scrambled with fresh baby spinach and cottage cheese, served alongside warm and juicy blistered cherry tomatoes.

NUTRITION

296kcal
Protein
28g
Fat
16.4g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

2/3 cup liquid egg whites

1/3 cup low-fat cottage cheese (2%)

2 cups fresh baby spinach

1/2 cup cherry tomatoes

1 tablespoon avocado oil

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and sauté for 3 to 4 minutes until the skins begin to soften and blister.

  • 3

    Add the baby spinach to the pan and toss for 1 minute until it is just wilted.

  • 4

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

  • 5

    Reduce the heat to medium-low and pour the egg and cheese mixture into the skillet with the vegetables.

  • 6

    Gently fold the eggs with a spatula until they are set and fluffy, ensuring the cottage cheese is evenly distributed.

  • 7

    Season with a pinch of sea salt and freshly cracked black pepper to taste before serving hot.