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

Fluffy egg whites scrambled with fresh baby spinach and folded with low-fat cottage cheese for a protein-packed breakfast with a creamy finish.

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NUTRITION

270kcal
Protein
27.6g
Fat
13g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

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

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1/4 medium Avocado

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PREPARATION

  • 1

    Heat the extra virgin 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 over the spinach.

  • 4

    Using a silicone spatula, gently stir the eggs until they begin to set and form soft curds.

  • 5

    Once the eggs are mostly cooked but still slightly moist, fold in the cottage cheese.

  • 6

    Continue to cook for 30-60 seconds until the cottage cheese is warmed through and the scramble is creamy.

  • 7

    Transfer to a plate and top with the sliced avocado before serving.

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

Fluffy egg whites scrambled with fresh baby spinach and folded with low-fat cottage cheese for a protein-packed breakfast with a creamy finish.

NUTRITION

270kcal
Protein
27.6g
Fat
13g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

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

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1/4 medium Avocado

PREPARATION

  • 1

    Heat the extra virgin 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 over the spinach.

  • 4

    Using a silicone spatula, gently stir the eggs until they begin to set and form soft curds.

  • 5

    Once the eggs are mostly cooked but still slightly moist, fold in the cottage cheese.

  • 6

    Continue to cook for 30-60 seconds until the cottage cheese is warmed through and the scramble is creamy.

  • 7

    Transfer to a plate and top with the sliced avocado before serving.