Name: Egg White and Cottage Cheese Scramble with Sautéed Spinach and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Egg Whites; 1/2 cup Low-fat Cottage Cheese; 1 Large Egg; 1 cup Baby Spinach; 1/2 cup Cherry Tomatoes; 1/2 Avocado; 1 slice Sprouted Grain Bread; 2 teaspoons Extra Virgin Olive Oil

Egg White and Cottage Cheese Scramble with Sautéed Spinach and Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach and Tomatoes

Pan-scrambled egg whites and creamy cottage cheese folded with wilted spinach and blistered tomatoes, served with sliced avocado for a buttery finish.

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NUTRITION

Protein

45.8g

Fat

28.5g

Carbs

31.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low-fat Cottage Cheese

1 Large Egg

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/2 Avocado

1 slice Sprouted Grain Bread

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

1
Heat the olive oil in a non-stick skillet over medium heat.
2
Add the cherry tomatoes and sauté for 2-3 minutes until they begin to blister.
3
Toss in the baby spinach and cook until just wilted, then remove the vegetables from the pan and set aside.
4
In a bowl, whisk together the egg whites and the whole egg until well combined.
5
Pour the egg mixture into the same skillet and cook, stirring gently with a spatula.
6
When the eggs are nearly set, fold in the cottage cheese and the cooked vegetables.
7
Continue to cook for another minute until the cottage cheese is warm and the eggs are fully cooked.
8
Serve the scramble alongside toasted sprouted grain bread and fresh avocado slices.