Egg White and Spinach Scramble with Cottage Cheese and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Tomatoes

Pan-scrambled egg whites folded with fresh spinach and burst cherry tomatoes, served alongside creamy cottage cheese and golden-brown sprouted toast.

Try 7 days free, then $12.99 / mo.

NUTRITION

387kcal
Protein
33g
Fat
16.9g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Avocado Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the baby spinach to the pan and stir until the leaves are just wilted.

  • 4

    Pour the liquid egg whites into the skillet and scramble gently with a spatula until the eggs are fully set and fluffy.

  • 5

    While the eggs cook, toast the sprouted grain bread until it reaches a golden-brown color.

  • 6

    Plate the egg scramble alongside the cottage cheese and sliced avocado.

  • 7

    Serve immediately with the warm toast on the side.

Egg White and Spinach Scramble with Cottage Cheese and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Tomatoes

Pan-scrambled egg whites folded with fresh spinach and burst cherry tomatoes, served alongside creamy cottage cheese and golden-brown sprouted toast.

NUTRITION

387kcal
Protein
33g
Fat
16.9g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Avocado Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the baby spinach to the pan and stir until the leaves are just wilted.

  • 4

    Pour the liquid egg whites into the skillet and scramble gently with a spatula until the eggs are fully set and fluffy.

  • 5

    While the eggs cook, toast the sprouted grain bread until it reaches a golden-brown color.

  • 6

    Plate the egg scramble alongside the cottage cheese and sliced avocado.

  • 7

    Serve immediately with the warm toast on the side.