Cottage Cheese Egg White Scramble with Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and wilted spinach, served alongside toasted sprouted grain bread for a satisfying crunch.

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NUTRITION

390kcal
Protein
33.5g
Fat
12.7g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/4 cup Low Fat Cottage Cheese

2 cups Fresh Spinach

2.2 teaspoons Extra Virgin Olive Oil

2 slices Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté until the leaves are just wilted.

  • 3

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

  • 4

    Pour the egg mixture into the skillet with the spinach.

  • 5

    Cook the mixture, stirring gently with a spatula, until the eggs are set but still moist and creamy.

  • 6

    While the eggs cook, toast the sprouted grain bread until golden and crisp.

  • 7

    Season the scramble with a pinch of sea salt and black pepper to taste and serve immediately with the toast.

Cottage Cheese Egg White Scramble with Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and wilted spinach, served alongside toasted sprouted grain bread for a satisfying crunch.

NUTRITION

390kcal
Protein
33.5g
Fat
12.7g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/4 cup Low Fat Cottage Cheese

2 cups Fresh Spinach

2.2 teaspoons Extra Virgin Olive Oil

2 slices Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté until the leaves are just wilted.

  • 3

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

  • 4

    Pour the egg mixture into the skillet with the spinach.

  • 5

    Cook the mixture, stirring gently with a spatula, until the eggs are set but still moist and creamy.

  • 6

    While the eggs cook, toast the sprouted grain bread until golden and crisp.

  • 7

    Season the scramble with a pinch of sea salt and black pepper to taste and serve immediately with the toast.