Cottage Cheese Scramble with Spinach and Sun-Dried Tomatoes

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

Cottage Cheese Scramble with Spinach and Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Sun-Dried Tomatoes

Gently scrambled eggs with creamy cottage cheese and sautéed spinach, topped with tangy sun-dried tomatoes and served with rich, buttery avocado.

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NUTRITION

344kcal
Protein
22.1g
Fat
22.6g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

50g Liquid Egg Whites

1/4 cup 2% Cottage Cheese

1 cup Fresh Spinach

2 tbsp Sun-Dried Tomatoes

1/2 medium Avocado

1 tsp Ghee

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PREPARATION

  • 1

    Whisk the whole egg and liquid egg whites in a small bowl until well combined.

  • 2

    Heat the ghee in a non-stick skillet over medium heat.

  • 3

    Add the fresh spinach and sun-dried tomatoes to the skillet, sautéing until the spinach is wilted.

  • 4

    Pour the egg mixture into the skillet and let it set for a moment before stirring gently.

  • 5

    When the eggs are nearly cooked, fold in the cottage cheese and continue to cook until the scramble is set but still moist.

  • 6

    Slide the scramble onto a plate and serve alongside the sliced avocado.

Cottage Cheese Scramble with Spinach and Sun-Dried Tomatoes

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

Cottage Cheese Scramble with Spinach and Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Sun-Dried Tomatoes

Gently scrambled eggs with creamy cottage cheese and sautéed spinach, topped with tangy sun-dried tomatoes and served with rich, buttery avocado.

NUTRITION

344kcal
Protein
22.1g
Fat
22.6g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

50g Liquid Egg Whites

1/4 cup 2% Cottage Cheese

1 cup Fresh Spinach

2 tbsp Sun-Dried Tomatoes

1/2 medium Avocado

1 tsp Ghee

PREPARATION

  • 1

    Whisk the whole egg and liquid egg whites in a small bowl until well combined.

  • 2

    Heat the ghee in a non-stick skillet over medium heat.

  • 3

    Add the fresh spinach and sun-dried tomatoes to the skillet, sautéing until the spinach is wilted.

  • 4

    Pour the egg mixture into the skillet and let it set for a moment before stirring gently.

  • 5

    When the eggs are nearly cooked, fold in the cottage cheese and continue to cook until the scramble is set but still moist.

  • 6

    Slide the scramble onto a plate and serve alongside the sliced avocado.