Egg White and Spinach Scramble with Cottage Cheese and Sliced Tomatoes

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 and Sliced Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Sliced Tomatoes

Pan-scrambled egg whites folded with fresh spinach and creamy cottage cheese, served with sliced tomatoes and sprouted toast for a buttery finish.

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NUTRITION

400kcal
Protein
33.7g
Fat
16.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

2/3 cup liquid egg whites

1/3 cup 2% cottage cheese

2 cups fresh baby spinach

1 medium Roma tomato, sliced

1/2 medium avocado

1 slice sprouted grain bread

1 tsp extra virgin olive oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the liquid egg whites into the skillet and stir gently with a spatula until they begin to set.

  • 4

    Fold in the cottage cheese and continue cooking for one minute until the mixture is warm and fluffy.

  • 5

    Toast the sprouted grain bread until golden and top with the sliced avocado, mashing slightly.

  • 6

    Plate the scramble alongside the fresh sliced tomatoes and seasoned avocado toast.

Egg White and Spinach Scramble with Cottage Cheese and Sliced Tomatoes

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 and Sliced Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Sliced Tomatoes

Pan-scrambled egg whites folded with fresh spinach and creamy cottage cheese, served with sliced tomatoes and sprouted toast for a buttery finish.

NUTRITION

400kcal
Protein
33.7g
Fat
16.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

2/3 cup liquid egg whites

1/3 cup 2% cottage cheese

2 cups fresh baby spinach

1 medium Roma tomato, sliced

1/2 medium avocado

1 slice sprouted grain bread

1 tsp extra virgin olive oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the liquid egg whites into the skillet and stir gently with a spatula until they begin to set.

  • 4

    Fold in the cottage cheese and continue cooking for one minute until the mixture is warm and fluffy.

  • 5

    Toast the sprouted grain bread until golden and top with the sliced avocado, mashing slightly.

  • 6

    Plate the scramble alongside the fresh sliced tomatoes and seasoned avocado toast.