Egg White and 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 and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Pan-scrambled egg whites folded with creamy cottage cheese and fresh baby spinach, served with blistered cherry tomatoes for a juicy, savory finish.

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NUTRITION

307kcal
Protein
25g
Fat
12.5g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

120g Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

2.5 tsp Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Place a non-stick skillet over medium heat and add the avocado oil.

  • 2

    Add the cherry tomatoes to the pan and sauté for 2-3 minutes until the skins begin to blister and soften.

  • 3

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

  • 4

    In a small bowl, whisk together the egg whites and cottage cheese until well combined.

  • 5

    Pour the egg white mixture into the skillet with the vegetables.

  • 6

    Gently stir the eggs with a spatula, cooking 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 brown.

  • 8

    Serve the scramble immediately alongside the toast, seasoning with a pinch of sea salt and cracked pepper if desired.

Egg White and 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 and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Pan-scrambled egg whites folded with creamy cottage cheese and fresh baby spinach, served with blistered cherry tomatoes for a juicy, savory finish.

NUTRITION

307kcal
Protein
25g
Fat
12.5g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

120g Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

2.5 tsp Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Place a non-stick skillet over medium heat and add the avocado oil.

  • 2

    Add the cherry tomatoes to the pan and sauté for 2-3 minutes until the skins begin to blister and soften.

  • 3

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

  • 4

    In a small bowl, whisk together the egg whites and cottage cheese until well combined.

  • 5

    Pour the egg white mixture into the skillet with the vegetables.

  • 6

    Gently stir the eggs with a spatula, cooking 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 brown.

  • 8

    Serve the scramble immediately alongside the toast, seasoning with a pinch of sea salt and cracked pepper if desired.