Egg White and Spinach Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Fluffy egg whites scrambled with fresh baby spinach and creamy cottage cheese, served with sliced avocado on sprouted toast for a satisfyingly buttery finish.

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NUTRITION

334kcal
Protein
22.7g
Fat
17g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

2 tbsp Low-Fat Cottage Cheese

1 cup Fresh Baby Spinach

1 slice Sprouted Grain Bread

1/2 medium Avocado

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the fresh baby spinach to the pan and sauté for 1-2 minutes until just wilted.

  • 3

    Pour the egg whites into the skillet with the spinach.

  • 4

    As the egg whites begin to set, gently fold in the cottage cheese to create a creamy texture.

  • 5

    Continue to scramble until the eggs are fully cooked but still moist.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Slice the avocado and layer it onto the toast, then top with the egg white scramble.

  • 8

    Season with a pinch of sea salt and cracked black pepper if desired.

Egg White and Spinach Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Fluffy egg whites scrambled with fresh baby spinach and creamy cottage cheese, served with sliced avocado on sprouted toast for a satisfyingly buttery finish.

NUTRITION

334kcal
Protein
22.7g
Fat
17g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

2 tbsp Low-Fat Cottage Cheese

1 cup Fresh Baby Spinach

1 slice Sprouted Grain Bread

1/2 medium Avocado

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the fresh baby spinach to the pan and sauté for 1-2 minutes until just wilted.

  • 3

    Pour the egg whites into the skillet with the spinach.

  • 4

    As the egg whites begin to set, gently fold in the cottage cheese to create a creamy texture.

  • 5

    Continue to scramble until the eggs are fully cooked but still moist.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Slice the avocado and layer it onto the toast, then top with the egg white scramble.

  • 8

    Season with a pinch of sea salt and cracked black pepper if desired.