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

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with toasted sprouted bread and buttery avocado.

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NUTRITION

394kcal
Protein
23.9g
Fat
21.3g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites

1/4 cup 2% Cottage Cheese

1/2 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 slice Sprouted Grain Bread

1/2 medium Avocado

1 teaspoon Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften and release their juices.

  • 3

    Toss in the baby spinach and cook for about 1 minute until just wilted.

  • 4

    In a small bowl, lightly whisk the egg whites, then pour them into the skillet over the vegetables.

  • 5

    Allow the egg whites to set slightly for 30 seconds, then gently fold in the cottage cheese.

  • 6

    Continue to scramble the mixture gently until the egg whites are fully opaque and the cottage cheese is warmed through and creamy.

  • 7

    While the eggs finish, toast the sprouted grain bread until golden.

  • 8

    Plate the scramble alongside the toast and top with the sliced avocado, seasoning with a pinch of sea salt or black pepper if desired.

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

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with toasted sprouted bread and buttery avocado.

NUTRITION

394kcal
Protein
23.9g
Fat
21.3g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites

1/4 cup 2% Cottage Cheese

1/2 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 slice Sprouted Grain Bread

1/2 medium Avocado

1 teaspoon Avocado Oil

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften and release their juices.

  • 3

    Toss in the baby spinach and cook for about 1 minute until just wilted.

  • 4

    In a small bowl, lightly whisk the egg whites, then pour them into the skillet over the vegetables.

  • 5

    Allow the egg whites to set slightly for 30 seconds, then gently fold in the cottage cheese.

  • 6

    Continue to scramble the mixture gently until the egg whites are fully opaque and the cottage cheese is warmed through and creamy.

  • 7

    While the eggs finish, toast the sprouted grain bread until golden.

  • 8

    Plate the scramble alongside the toast and top with the sliced avocado, seasoning with a pinch of sea salt or black pepper if desired.