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 2% Cottage Cheese; 2 cups Baby Spinach; 0.5 cup Cherry Tomatoes; 1 tablespoon Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread; 0.25 medium Avocado

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 creamy cottage cheese folded with wilted spinach and blistered cherry tomatoes, finished with a touch of silky avocado.

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NUTRITION

Protein

33.1g

Fat

20.3g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup 2% Cottage Cheese

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

0.25 medium Avocado

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PREPARATION

1
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
2
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until the skins begin to blister and soften.
3
Toss in the 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
Reduce the heat to medium and pour the egg white mixture over the vegetables in the skillet.
6
Gently stir the eggs with a spatula, cooking until they are set but still moist and creamy.
7
Toast the sprouted grain bread until golden brown.
8
Slice the avocado and place it on top of the toast, then serve alongside the warm scramble.