Egg White Scramble with Spinach and Cottage Cheese

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

Egg White Scramble with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Cottage Cheese

Pan-scrambled egg whites with fresh spinach and cottage cheese, served with toasted sprouted bread and sliced avocado for a satisfyingly creamy finish.

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NUTRITION

302kcal
Protein
28.8g
Fat
11g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

2 tbsp Low Fat Cottage Cheese

1 cup Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 Avocado

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté for 1-2 minutes until just wilted.

  • 3

    Pour the liquid egg whites into the skillet with the spinach.

  • 4

    Allow the eggs to set slightly, then use a spatula to gently push the cooked edges toward the center.

  • 5

    When the eggs are nearly cooked but still slightly wet, dollop the cottage cheese over the top and fold it in gently.

  • 6

    Continue cooking for another 30 seconds until the eggs are set and the cottage cheese is warmed through.

  • 7

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

  • 8

    Transfer the scramble to a plate and serve immediately alongside the avocado toast, seasoning with a pinch of sea salt and black pepper if desired.

Egg White Scramble with Spinach and Cottage Cheese

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

Egg White Scramble with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Cottage Cheese

Pan-scrambled egg whites with fresh spinach and cottage cheese, served with toasted sprouted bread and sliced avocado for a satisfyingly creamy finish.

NUTRITION

302kcal
Protein
28.8g
Fat
11g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

2 tbsp Low Fat Cottage Cheese

1 cup Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 Avocado

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté for 1-2 minutes until just wilted.

  • 3

    Pour the liquid egg whites into the skillet with the spinach.

  • 4

    Allow the eggs to set slightly, then use a spatula to gently push the cooked edges toward the center.

  • 5

    When the eggs are nearly cooked but still slightly wet, dollop the cottage cheese over the top and fold it in gently.

  • 6

    Continue cooking for another 30 seconds until the eggs are set and the cottage cheese is warmed through.

  • 7

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

  • 8

    Transfer the scramble to a plate and serve immediately alongside the avocado toast, seasoning with a pinch of sea salt and black pepper if desired.