Egg White Spinach Scramble with Cottage Cheese and Fresh 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 Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Fresh Tomatoes

Fluffy egg whites scrambled with wilted spinach and creamy cottage cheese, topped with juicy burst tomatoes and rich avocado.

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NUTRITION

307kcal
Protein
28.5g
Fat
16.7g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

175g Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

40g Avocado

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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 and sauté for 2-3 minutes until the skins begin to blister and soften.

  • 3

    Toss in the fresh spinach and cook until just wilted, about 1 minute.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently stir with a spatula, cooking until the egg whites are set and the cottage cheese is warm and melty.

  • 7

    Transfer to a plate and top with the sliced avocado and a crack of fresh black pepper.

Egg White Spinach Scramble with Cottage Cheese and Fresh 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 Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Fresh Tomatoes

Fluffy egg whites scrambled with wilted spinach and creamy cottage cheese, topped with juicy burst tomatoes and rich avocado.

NUTRITION

307kcal
Protein
28.5g
Fat
16.7g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

175g Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

40g Avocado

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook until just wilted, about 1 minute.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently stir with a spatula, cooking until the egg whites are set and the cottage cheese is warm and melty.

  • 7

    Transfer to a plate and top with the sliced avocado and a crack of fresh black pepper.