Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes

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

Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with toasted sourdough and juicy bursting tomatoes.

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NUTRITION

425kcal
Protein
35.3g
Fat
16.9g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.33 cup 2% Cottage Cheese

1 cup Fresh Spinach

0.5 cup Cherry Tomatoes

1 tbsp Olive Oil

1 slice Sourdough Bread

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and cook until they begin to soften and blister

  • 3

    Toss in the fresh spinach and sauté until just wilted

  • 4

    Whisk together the egg whites and cottage cheese in a small bowl

  • 5

    Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are set and fluffy

  • 6

    Toast the sourdough bread until golden brown

  • 7

    Plate the scramble alongside the toast and season with a pinch of salt and black pepper

Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes

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

Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with toasted sourdough and juicy bursting tomatoes.

NUTRITION

425kcal
Protein
35.3g
Fat
16.9g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.33 cup 2% Cottage Cheese

1 cup Fresh Spinach

0.5 cup Cherry Tomatoes

1 tbsp Olive Oil

1 slice Sourdough Bread

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and cook until they begin to soften and blister

  • 3

    Toss in the fresh spinach and sauté until just wilted

  • 4

    Whisk together the egg whites and cottage cheese in a small bowl

  • 5

    Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are set and fluffy

  • 6

    Toast the sourdough bread until golden brown

  • 7

    Plate the scramble alongside the toast and season with a pinch of salt and black pepper