Egg White and 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 and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

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

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NUTRITION

426kcal
Protein
33.3g
Fat
21.3g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low Fat Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and sauté until just wilted.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula until they begin to set.

  • 5

    Fold in the cottage cheese just before the eggs are finished cooking to create a creamy texture.

  • 6

    Season with a pinch of sea salt and cracked black pepper.

  • 7

    Serve the scramble alongside a slice of toasted sprouted grain bread topped with fresh avocado slices.

Egg White and 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 and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

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

NUTRITION

426kcal
Protein
33.3g
Fat
21.3g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low Fat Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and sauté until just wilted.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula until they begin to set.

  • 5

    Fold in the cottage cheese just before the eggs are finished cooking to create a creamy texture.

  • 6

    Season with a pinch of sea salt and cracked black pepper.

  • 7

    Serve the scramble alongside a slice of toasted sprouted grain bread topped with fresh avocado slices.