Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

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

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and wilted spinach, served alongside sprouted grain toast and buttery avocado.

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NUTRITION

463kcal
Protein
38.9g
Fat
23g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted and vibrant green.

  • 3

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

  • 4

    Pour the egg and cheese mixture into the skillet with the spinach.

  • 5

    Cook the mixture slowly, using a spatula to gently fold the eggs until they are set but still creamy and moist.

  • 6

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

  • 7

    Spread the sliced avocado onto the toast and serve immediately alongside the warm egg scramble, seasoning with a pinch of sea salt and black pepper if desired.

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

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

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and wilted spinach, served alongside sprouted grain toast and buttery avocado.

NUTRITION

463kcal
Protein
38.9g
Fat
23g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted and vibrant green.

  • 3

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

  • 4

    Pour the egg and cheese mixture into the skillet with the spinach.

  • 5

    Cook the mixture slowly, using a spatula to gently fold the eggs until they are set but still creamy and moist.

  • 6

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

  • 7

    Spread the sliced avocado onto the toast and serve immediately alongside the warm egg scramble, seasoning with a pinch of sea salt and black pepper if desired.