Name: Cottage Cheese Egg White Scramble with Sautéed Spinach and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Liquid Egg Whites; 1/4 cup Low-Fat Cottage Cheese; 2 cups Fresh Spinach; 1/2 cup Cherry Tomatoes; 2 teaspoons Avocado Oil; 1 slice Sprouted Grain Bread; 1/4 Avocado

Cottage Cheese Egg White Scramble with Sautéed Spinach and Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Sautéed Spinach and Tomatoes

Pan-scrambled egg whites and cottage cheese folded with wilted spinach and blistered cherry tomatoes, served with a slice of toasted sprouted grain bread.

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NUTRITION

Protein

32.9g

Fat

16.6g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Avocado Oil

1 slice Sprouted Grain Bread

1/4 Avocado

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PREPARATION

1
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
2
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to blister and soften.
3
Toss in the fresh spinach and cook until just wilted, about 1 minute.
4
In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.
5
Lower the heat to medium and pour the egg mixture over the vegetables in the skillet.
6
Gently stir the eggs with a silicone spatula, folding them over until they are set and fluffy but still moist.
7
While the eggs cook, toast the sprouted grain bread until golden brown.
8
Plate the scramble alongside the toast and top with sliced fresh avocado and a pinch of sea salt if desired.