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

Lightly sautéed spinach and fluffy egg whites folded with creamy cottage cheese, served alongside toasted sprouted bread and buttery avocado.

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NUTRITION

394kcal
Protein
34.3g
Fat
17.8g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/2 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 baby spinach to the pan and sauté until just wilted.

  • 3

    Pour the liquid egg whites into the skillet, stirring gently with a spatula to scramble.

  • 4

    When the eggs are nearly set, fold in the cottage cheese until warmed through and creamy.

  • 5

    Season with a pinch of sea salt and black pepper to taste.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Serve the scramble immediately with the toast and fresh avocado slices on the side.

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

Lightly sautéed spinach and fluffy egg whites folded with creamy cottage cheese, served alongside toasted sprouted bread and buttery avocado.

NUTRITION

394kcal
Protein
34.3g
Fat
17.8g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/2 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté until just wilted.

  • 3

    Pour the liquid egg whites into the skillet, stirring gently with a spatula to scramble.

  • 4

    When the eggs are nearly set, fold in the cottage cheese until warmed through and creamy.

  • 5

    Season with a pinch of sea salt and black pepper to taste.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Serve the scramble immediately with the toast and fresh avocado slices on the side.