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, served alongside sprouted grain toast and buttery avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

289kcal
Protein
25.1g
Fat
11.4g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/4 cup Low Fat Cottage Cheese (2%)

1 cup Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 Avocado

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the liquid egg whites into the pan and stir gently with a spatula to scramble.

  • 4

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

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

    Slice or mash the avocado onto the toast and serve immediately alongside the hot egg white scramble.

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, served alongside sprouted grain toast and buttery avocado.

NUTRITION

289kcal
Protein
25.1g
Fat
11.4g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/4 cup Low Fat Cottage Cheese (2%)

1 cup Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 Avocado

PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the liquid egg whites into the pan and stir gently with a spatula to scramble.

  • 4

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

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

    Slice or mash the avocado onto the toast and serve immediately alongside the hot egg white scramble.