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

Lightly sautéed spinach and egg whites folded with creamy cottage cheese, topped with burst cherry tomatoes and rich buttery avocado.

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NUTRITION

414kcal
Protein
35.4g
Fat
23.7g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1/4 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the pan and cook for two minutes until they begin to soften and blister.

  • 3

    Add the baby spinach to the skillet and sauté until the leaves are just wilted.

  • 4

    Pour the liquid egg whites into the pan and scramble gently with a spatula until they begin to set.

  • 5

    Fold in the cottage cheese when the eggs are nearly cooked through to create a creamy texture.

  • 6

    Transfer the scramble to a plate and top with fresh avocado slices before serving.

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

Lightly sautéed spinach and egg whites folded with creamy cottage cheese, topped with burst cherry tomatoes and rich buttery avocado.

NUTRITION

414kcal
Protein
35.4g
Fat
23.7g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1/4 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the pan and cook for two minutes until they begin to soften and blister.

  • 3

    Add the baby spinach to the skillet and sauté until the leaves are just wilted.

  • 4

    Pour the liquid egg whites into the pan and scramble gently with a spatula until they begin to set.

  • 5

    Fold in the cottage cheese when the eggs are nearly cooked through to create a creamy texture.

  • 6

    Transfer the scramble to a plate and top with fresh avocado slices before serving.