Egg White and Spinach Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Pan-scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, finished with a sprinkle of cracked black pepper for a silky texture.

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NUTRITION

314kcal
Protein
27g
Fat
17.1g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1 tablespoon Avocado Oil

1/4 cup Fresh Blueberries

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté until just wilted.

  • 3

    In a small bowl, whisk together the liquid egg whites and low-fat cottage cheese until combined.

  • 4

    Pour the egg mixture over the spinach and let it sit for thirty seconds to begin setting.

  • 5

    Gently fold the eggs with a spatula, cooking until they are firm but still moist.

  • 6

    Season with a pinch of sea salt and cracked black pepper before serving alongside fresh blueberries.

Egg White and Spinach Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Pan-scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, finished with a sprinkle of cracked black pepper for a silky texture.

NUTRITION

314kcal
Protein
27g
Fat
17.1g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1 tablespoon Avocado Oil

1/4 cup Fresh Blueberries

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté until just wilted.

  • 3

    In a small bowl, whisk together the liquid egg whites and low-fat cottage cheese until combined.

  • 4

    Pour the egg mixture over the spinach and let it sit for thirty seconds to begin setting.

  • 5

    Gently fold the eggs with a spatula, cooking until they are firm but still moist.

  • 6

    Season with a pinch of sea salt and cracked black pepper before serving alongside fresh blueberries.