Egg White Scramble with Spinach and Cottage Cheese

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

Egg White Scramble with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Cottage Cheese

Pan-scrambled egg whites folded with wilted spinach and creamy cottage cheese, served with warm burst cherry tomatoes for a juicy finish.

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NUTRITION

239kcal
Protein
25.5g
Fat
11.3g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

135g Liquid Egg Whites

70g Low-Fat Cottage Cheese (2%)

80g Fresh Spinach

2 tsp Avocado Oil

75g Cherry Tomatoes

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook just until wilted, about 1 minute.

  • 4

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

  • 5

    Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.

  • 6

    Stir gently and continuously with a spatula until the egg whites are set and the cottage cheese is warm and melty.

  • 7

    Remove from heat and season with a pinch of sea salt or black pepper if desired.

Egg White Scramble with Spinach and Cottage Cheese

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

Egg White Scramble with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Cottage Cheese

Pan-scrambled egg whites folded with wilted spinach and creamy cottage cheese, served with warm burst cherry tomatoes for a juicy finish.

NUTRITION

239kcal
Protein
25.5g
Fat
11.3g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

135g Liquid Egg Whites

70g Low-Fat Cottage Cheese (2%)

80g Fresh Spinach

2 tsp Avocado Oil

75g Cherry Tomatoes

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook just until wilted, about 1 minute.

  • 4

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

  • 5

    Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.

  • 6

    Stir gently and continuously with a spatula until the egg whites are set and the cottage cheese is warm and melty.

  • 7

    Remove from heat and season with a pinch of sea salt or black pepper if desired.