Egg White Spinach Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese

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

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NUTRITION

289kcal
Protein
30.8g
Fat
8g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.5 cup Low Fat Cottage Cheese

2 cups Fresh Baby 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 baby spinach to the pan and sauté until the leaves are just wilted.

  • 3

    Whisk the egg whites in a small bowl with a pinch of sea salt and black pepper then pour them into the skillet.

  • 4

    Gently stir the eggs with a spatula until they begin to set.

  • 5

    Fold in the cottage cheese and continue cooking for 30 seconds until the mixture is warm and creamy.

  • 6

    Toast the sprouted grain bread until golden and crisp.

  • 7

    Plate the scramble immediately and serve alongside the warm toast.

Egg White Spinach Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese

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

NUTRITION

289kcal
Protein
30.8g
Fat
8g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.5 cup Low Fat Cottage Cheese

2 cups Fresh Baby 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 baby spinach to the pan and sauté until the leaves are just wilted.

  • 3

    Whisk the egg whites in a small bowl with a pinch of sea salt and black pepper then pour them into the skillet.

  • 4

    Gently stir the eggs with a spatula until they begin to set.

  • 5

    Fold in the cottage cheese and continue cooking for 30 seconds until the mixture is warm and creamy.

  • 6

    Toast the sprouted grain bread until golden and crisp.

  • 7

    Plate the scramble immediately and serve alongside the warm toast.