Cottage Cheese and Egg White Scramble with Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese and Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with sliced avocado and sprouted toast for a satisfying, buttery finish.

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NUTRITION

428kcal
Protein
34.5g
Fat
20.5g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the skillet and sauté until just wilted, then remove the spinach and set aside.

  • 3

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

  • 4

    Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently with a spatula until the eggs are set and fluffy.

  • 5

    Fold the sautéed spinach back into the scramble during the last 30 seconds of cooking.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Slice the avocado and place it on top of the toast or alongside the scramble.

  • 8

    Serve the scramble immediately while hot and seasoned with a pinch of sea salt and black pepper if desired.

Cottage Cheese and Egg White Scramble with Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese and Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with sliced avocado and sprouted toast for a satisfying, buttery finish.

NUTRITION

428kcal
Protein
34.5g
Fat
20.5g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the skillet and sauté until just wilted, then remove the spinach and set aside.

  • 3

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

  • 4

    Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently with a spatula until the eggs are set and fluffy.

  • 5

    Fold the sautéed spinach back into the scramble during the last 30 seconds of cooking.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Slice the avocado and place it on top of the toast or alongside the scramble.

  • 8

    Serve the scramble immediately while hot and seasoned with a pinch of sea salt and black pepper if desired.