Egg White and Cottage Cheese Scramble with Sautéed Spinach

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

Egg White and Cottage Cheese Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served alongside toasted sourdough bread for a satisfyingly crisp finish.

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NUTRITION

393kcal
Protein
31.7g
Fat
16.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sourdough Bread

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté until just wilted.

  • 3

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

  • 4

    Pour the egg mixture into the skillet with the spinach.

  • 5

    Cook the mixture, stirring gently with a spatula, until the eggs are set and fluffy.

  • 6

    While the eggs cook, toast the sourdough bread until golden and crisp.

  • 7

    Plate the scramble immediately alongside the toast and season with a pinch of sea salt and black pepper if desired.

Egg White and Cottage Cheese Scramble with Sautéed Spinach

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

Egg White and Cottage Cheese Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served alongside toasted sourdough bread for a satisfyingly crisp finish.

NUTRITION

393kcal
Protein
31.7g
Fat
16.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sourdough Bread

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté until just wilted.

  • 3

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

  • 4

    Pour the egg mixture into the skillet with the spinach.

  • 5

    Cook the mixture, stirring gently with a spatula, until the eggs are set and fluffy.

  • 6

    While the eggs cook, toast the sourdough bread until golden and crisp.

  • 7

    Plate the scramble immediately alongside the toast and season with a pinch of sea salt and black pepper if desired.