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 creamy cottage cheese, served with juicy blistered cherry tomatoes and sliced avocado.

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NUTRITION

410kcal
Protein
34.7g
Fat
18.3g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1/2 medium Avocado

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 cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and blister.

  • 3

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

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables and cook, stirring gently with a spatula until the eggs are fluffy and set.

  • 6

    While the eggs cook, toast the sprouted grain bread until golden brown.

  • 7

    Serve the scramble immediately alongside the toast and top with fresh sliced avocado.

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 creamy cottage cheese, served with juicy blistered cherry tomatoes and sliced avocado.

NUTRITION

410kcal
Protein
34.7g
Fat
18.3g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1/2 medium Avocado

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and blister.

  • 3

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

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables and cook, stirring gently with a spatula until the eggs are fluffy and set.

  • 6

    While the eggs cook, toast the sprouted grain bread until golden brown.

  • 7

    Serve the scramble immediately alongside the toast and top with fresh sliced avocado.