Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

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 and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Pan-scrambled egg whites tossed with fresh baby spinach and juicy cherry tomatoes, served with creamy cottage cheese and warm toasted whole grain bread.

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NUTRITION

397kcal
Protein
35.5g
Fat
13.9g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes, halved

1.5 slices Whole Grain Bread

1/4 Avocado, sliced

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften.

  • 3

    Add the baby spinach to the pan and cook until just wilted, about 1 minute.

  • 4

    Pour the egg whites into the skillet and scramble gently with the vegetables until the eggs are set and opaque.

  • 5

    Fold in the cottage cheese at the very end, stirring for 30 seconds just to warm it through.

  • 6

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

  • 7

    Serve the scramble immediately alongside the avocado toast.

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

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 and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Pan-scrambled egg whites tossed with fresh baby spinach and juicy cherry tomatoes, served with creamy cottage cheese and warm toasted whole grain bread.

NUTRITION

397kcal
Protein
35.5g
Fat
13.9g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes, halved

1.5 slices Whole Grain Bread

1/4 Avocado, sliced

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften.

  • 3

    Add the baby spinach to the pan and cook until just wilted, about 1 minute.

  • 4

    Pour the egg whites into the skillet and scramble gently with the vegetables until the eggs are set and opaque.

  • 5

    Fold in the cottage cheese at the very end, stirring for 30 seconds just to warm it through.

  • 6

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

  • 7

    Serve the scramble immediately alongside the avocado toast.