Egg White and 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 and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Soft-scrambled egg whites folded with fresh spinach and creamy cottage cheese, served with avocado and blistered cherry tomatoes.

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NUTRITION

381kcal
Protein
34.7g
Fat
15g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/4 Avocado

1 slice Sprouted Grain Bread

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Lightly coat a non-stick skillet with olive oil and place over medium heat.

  • 2

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

  • 3

    Toss in the baby spinach and cook for about 1 minute until just wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently with a spatula until the eggs are set but still moist.

  • 6

    Fold the sautéed spinach and tomatoes back into the scramble to warm through.

  • 7

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread topped with fresh avocado slices.

Egg White and 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 and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Soft-scrambled egg whites folded with fresh spinach and creamy cottage cheese, served with avocado and blistered cherry tomatoes.

NUTRITION

381kcal
Protein
34.7g
Fat
15g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/4 Avocado

1 slice Sprouted Grain Bread

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Lightly coat a non-stick skillet with olive oil and place over medium heat.

  • 2

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

  • 3

    Toss in the baby spinach and cook for about 1 minute until just wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently with a spatula until the eggs are set but still moist.

  • 6

    Fold the sautéed spinach and tomatoes back into the scramble to warm through.

  • 7

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread topped with fresh avocado slices.