Egg White and 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 and Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Pan-scrambled egg whites and baby spinach folded with creamy cottage cheese, served with sprouted toast and buttery avocado.

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NUTRITION

409kcal
Protein
32.9g
Fat
18.7g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/2 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté until the leaves are just wilted.

  • 3

    Whisk the egg whites briefly and pour them into the skillet with the spinach.

  • 4

    Cook the egg whites, stirring gently with a spatula, until they are almost fully set.

  • 5

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

  • 6

    Toast the sprouted grain bread until it reaches your desired level of crispness.

  • 7

    Slice the avocado and serve it alongside the scramble and toast, seasoning with a pinch of sea salt if desired.

Egg White and 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 and Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Pan-scrambled egg whites and baby spinach folded with creamy cottage cheese, served with sprouted toast and buttery avocado.

NUTRITION

409kcal
Protein
32.9g
Fat
18.7g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/2 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté until the leaves are just wilted.

  • 3

    Whisk the egg whites briefly and pour them into the skillet with the spinach.

  • 4

    Cook the egg whites, stirring gently with a spatula, until they are almost fully set.

  • 5

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

  • 6

    Toast the sprouted grain bread until it reaches your desired level of crispness.

  • 7

    Slice the avocado and serve it alongside the scramble and toast, seasoning with a pinch of sea salt if desired.