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

Fluffy egg whites scrambled with fresh baby spinach and creamy cottage cheese, served with sprouted grain toast and buttery avocado.

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NUTRITION

337kcal
Protein
29.5g
Fat
13.3g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 slice Sprouted Grain Bread

50g Avocado

1 tsp Extra Virgin Olive Oil

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the spinach cooks, whisk the egg whites and cottage cheese together in a small bowl until well combined.

  • 4

    Pour the egg mixture into the skillet over the spinach.

  • 5

    Using a spatula, gently stir and scramble the eggs until they are fully set and fluffy.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Slice the avocado and place it on top of the toast, mashing slightly if desired.

  • 8

    Plate the egg scramble alongside the avocado toast and season with a pinch of sea salt and black pepper.

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

Fluffy egg whites scrambled with fresh baby spinach and creamy cottage cheese, served with sprouted grain toast and buttery avocado.

NUTRITION

337kcal
Protein
29.5g
Fat
13.3g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 slice Sprouted Grain Bread

50g Avocado

1 tsp Extra Virgin Olive Oil

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the spinach cooks, whisk the egg whites and cottage cheese together in a small bowl until well combined.

  • 4

    Pour the egg mixture into the skillet over the spinach.

  • 5

    Using a spatula, gently stir and scramble the eggs until they are fully set and fluffy.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Slice the avocado and place it on top of the toast, mashing slightly if desired.

  • 8

    Plate the egg scramble alongside the avocado toast and season with a pinch of sea salt and black pepper.