Egg White 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 Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Pan-scrambled egg whites with fresh baby spinach and creamy cottage cheese, served with blistered cherry tomatoes and toasted sprouted grain bread.

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NUTRITION

301kcal
Protein
25.4g
Fat
11.3g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/4 cup Low Fat Cottage Cheese

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

30g Fresh Avocado

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and cook for 2-3 minutes until the skins begin to blister.

  • 3

    Toss in the baby spinach and sauté briefly until just wilted.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables and cook, stirring gently, until the eggs are set and fluffy.

  • 6

    While the eggs cook, toast the sprouted grain bread and top it with the sliced avocado.

  • 7

    Serve the scramble immediately alongside the avocado toast.

Egg White 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 Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Pan-scrambled egg whites with fresh baby spinach and creamy cottage cheese, served with blistered cherry tomatoes and toasted sprouted grain bread.

NUTRITION

301kcal
Protein
25.4g
Fat
11.3g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/4 cup Low Fat Cottage Cheese

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

30g Fresh Avocado

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and cook for 2-3 minutes until the skins begin to blister.

  • 3

    Toss in the baby spinach and sauté briefly until just wilted.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables and cook, stirring gently, until the eggs are set and fluffy.

  • 6

    While the eggs cook, toast the sprouted grain bread and top it with the sliced avocado.

  • 7

    Serve the scramble immediately alongside the avocado toast.