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 whisked with creamy cottage cheese and folded with fresh spinach and tomatoes, served with a side of buttery avocado.

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NUTRITION

334kcal
Protein
28g
Fat
13.7g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

2 tablespoons Low Fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 teaspoon Avocado Oil

1/2 small Avocado, sliced

1/2 cup Roasted Sweet Potato cubes

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the avocado oil.

  • 2

    Add the halved cherry tomatoes and baby spinach to the pan, sautéing for 2-3 minutes until the spinach is wilted and tomatoes are softened.

  • 3

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

  • 4

    Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.

  • 5

    Using a silicone spatula, gently stir the eggs in a folding motion until they are set and fluffy.

  • 6

    Remove from heat immediately to maintain the creamy texture from the cottage cheese.

  • 7

    Plate the scramble alongside the roasted sweet potato cubes and top with fresh avocado slices.

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 whisked with creamy cottage cheese and folded with fresh spinach and tomatoes, served with a side of buttery avocado.

NUTRITION

334kcal
Protein
28g
Fat
13.7g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

2 tablespoons Low Fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 teaspoon Avocado Oil

1/2 small Avocado, sliced

1/2 cup Roasted Sweet Potato cubes

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the avocado oil.

  • 2

    Add the halved cherry tomatoes and baby spinach to the pan, sautéing for 2-3 minutes until the spinach is wilted and tomatoes are softened.

  • 3

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

  • 4

    Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.

  • 5

    Using a silicone spatula, gently stir the eggs in a folding motion until they are set and fluffy.

  • 6

    Remove from heat immediately to maintain the creamy texture from the cottage cheese.

  • 7

    Plate the scramble alongside the roasted sweet potato cubes and top with fresh avocado slices.