Egg White and Cottage Cheese Scramble with Spinach and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Tomatoes

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with sliced avocado and burst cherry tomatoes for a savory, buttery finish.

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NUTRITION

407kcal
Protein
35.0g
Fat
22.1g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low-Fat Cottage Cheese

1/2 medium Avocado

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

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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 pan and cook for 2-3 minutes until they begin to soften and the skins blister slightly.

  • 3

    Add the baby spinach to the skillet and sauté for about 1 minute until just wilted.

  • 4

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

  • 5

    Lower the heat slightly and pour the egg and cheese mixture into the skillet with the vegetables.

  • 6

    Cook the mixture, stirring gently with a spatula, until the egg whites are fully set and the cottage cheese is warm and melty.

  • 7

    Remove from heat and season with a pinch of sea salt and black pepper if desired.

  • 8

    Plate the scramble and top with the sliced avocado before serving.

Egg White and Cottage Cheese Scramble with Spinach and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Tomatoes

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with sliced avocado and burst cherry tomatoes for a savory, buttery finish.

NUTRITION

407kcal
Protein
35.0g
Fat
22.1g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low-Fat Cottage Cheese

1/2 medium Avocado

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the baby spinach to the skillet and sauté for about 1 minute until just wilted.

  • 4

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

  • 5

    Lower the heat slightly and pour the egg and cheese mixture into the skillet with the vegetables.

  • 6

    Cook the mixture, stirring gently with a spatula, until the egg whites are fully set and the cottage cheese is warm and melty.

  • 7

    Remove from heat and season with a pinch of sea salt and black pepper if desired.

  • 8

    Plate the scramble and top with the sliced avocado before serving.