Egg White and Cottage Cheese Scramble with Sautéed Spinach

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

Egg White and Cottage Cheese Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with toasted sprouted grain bread for a satisfying crunch.

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NUTRITION

358kcal
Protein
31.7g
Fat
16.1g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the skillet and sauté until it is just wilted and bright green.

  • 3

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

  • 4

    Pour the egg mixture into the skillet with the spinach and cook, stirring occasionally with a spatula, until the eggs are set and fluffy.

  • 5

    Toast the sprouted grain bread until golden and crisp.

  • 6

    Season the scramble with a pinch of sea salt and black pepper, then serve immediately alongside the toast.

Egg White and Cottage Cheese Scramble with Sautéed Spinach

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

Egg White and Cottage Cheese Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with toasted sprouted grain bread for a satisfying crunch.

NUTRITION

358kcal
Protein
31.7g
Fat
16.1g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the skillet and sauté until it is just wilted and bright green.

  • 3

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

  • 4

    Pour the egg mixture into the skillet with the spinach and cook, stirring occasionally with a spatula, until the eggs are set and fluffy.

  • 5

    Toast the sprouted grain bread until golden and crisp.

  • 6

    Season the scramble with a pinch of sea salt and black pepper, then serve immediately alongside the toast.