Egg White 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 Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Fluffy egg whites scrambled with baby spinach and creamy cottage cheese, served with blistered cherry tomatoes and a slice of toasted sprouted grain bread.

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NUTRITION

389kcal
Protein
38.4g
Fat
12.9g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup liquid Egg Whites

1/2 cup 2% Cottage Cheese

2 cups fresh Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

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PREPARATION

  • 1

    Heat the 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 the skins begin to blister.

  • 3

    Add the baby spinach to the skillet and sauté briefly until just wilted.

  • 4

    Whisk the egg whites in a small bowl and pour them into the skillet, stirring gently with a spatula.

  • 5

    When the egg whites are nearly set, fold in the cottage cheese and cook for another 30 seconds until heated through and creamy.

  • 6

    Toast the sprouted grain bread until golden and top with the sliced avocado.

  • 7

    Serve the scramble immediately alongside the avocado toast, seasoned with a pinch of black pepper if desired.

Egg White 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 Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Fluffy egg whites scrambled with baby spinach and creamy cottage cheese, served with blistered cherry tomatoes and a slice of toasted sprouted grain bread.

NUTRITION

389kcal
Protein
38.4g
Fat
12.9g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup liquid Egg Whites

1/2 cup 2% Cottage Cheese

2 cups fresh Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

PREPARATION

  • 1

    Heat the 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 the skins begin to blister.

  • 3

    Add the baby spinach to the skillet and sauté briefly until just wilted.

  • 4

    Whisk the egg whites in a small bowl and pour them into the skillet, stirring gently with a spatula.

  • 5

    When the egg whites are nearly set, fold in the cottage cheese and cook for another 30 seconds until heated through and creamy.

  • 6

    Toast the sprouted grain bread until golden and top with the sliced avocado.

  • 7

    Serve the scramble immediately alongside the avocado toast, seasoned with a pinch of black pepper if desired.