Egg White Spinach Scramble with Cottage Cheese and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Tomatoes

Egg whites scrambled with fresh baby spinach and vine-ripened tomatoes, folded with creamy cottage cheese and served with toasted sprouted grain bread.

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NUTRITION

410kcal
Protein
34.4g
Fat
18.2g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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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 and baby spinach to the pan, sautéing until the spinach is wilted and the tomatoes begin to blister.

  • 3

    Pour the liquid egg whites into the skillet and season with a pinch of sea salt and cracked black pepper.

  • 4

    Gently stir with a silicone spatula, scrambling the whites until they are nearly set but still moist.

  • 5

    Fold in the cottage cheese and continue to cook for 30 seconds until the mixture is warm and velvety.

  • 6

    Serve the scramble immediately alongside a warm slice of toasted sprouted grain bread.

Egg White Spinach Scramble with Cottage Cheese and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Tomatoes

Egg whites scrambled with fresh baby spinach and vine-ripened tomatoes, folded with creamy cottage cheese and served with toasted sprouted grain bread.

NUTRITION

410kcal
Protein
34.4g
Fat
18.2g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and baby spinach to the pan, sautéing until the spinach is wilted and the tomatoes begin to blister.

  • 3

    Pour the liquid egg whites into the skillet and season with a pinch of sea salt and cracked black pepper.

  • 4

    Gently stir with a silicone spatula, scrambling the whites until they are nearly set but still moist.

  • 5

    Fold in the cottage cheese and continue to cook for 30 seconds until the mixture is warm and velvety.

  • 6

    Serve the scramble immediately alongside a warm slice of toasted sprouted grain bread.