Name: Egg White and Cottage Cheese Scramble with Spinach and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Egg Whites; 0.25 cup Low-Fat Cottage Cheese; 2 cups Fresh Spinach; 0.5 cup Cherry Tomatoes; 1 teaspoon Extra Virgin Olive Oil; 0.33 medium Avocado; 1 slice Sprouted Grain Bread

Egg White and Cottage Cheese Scramble with 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

Egg White and Cottage Cheese Scramble with Spinach and Tomatoes

Pan-scrambled egg whites and cottage cheese folded with fresh spinach and tomatoes, served over sprouted grain toast with a side of buttery sliced avocado.

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NUTRITION

Protein

33.6g

Fat

14.9g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

0.5 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

0.33 medium Avocado

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 to the skillet and sauté for 2-3 minutes until they begin to soften and burst.
3
Stir in the fresh spinach and cook just until the leaves are wilted.
4
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
5
Reduce the heat to medium-low and pour the egg mixture into the skillet with the vegetables.
6
Gently scramble the eggs with a spatula, stirring occasionally until the whites are set and the cottage cheese is warm and melty.
7
While the eggs cook, toast the sprouted grain bread until golden and crisp.
8
Slice the avocado into thin wedges.
9
Serve the scramble immediately alongside the toast, topped with the buttery avocado slices and a pinch of sea salt if desired.