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

Fluffy egg whites scrambled with fresh spinach and topped with creamy cottage cheese and burst cherry tomatoes, served with a slice of toasted sourdough.

Try 7 days free, then $12.99 / mo.

NUTRITION

409kcal
Protein
35g
Fat
16.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/3 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 slice Sourdough Bread

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat half of the olive oil in a non-stick skillet over medium heat.

  • 2

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

  • 3

    Add the fresh spinach to the skillet and cook until just wilted, then remove the vegetables and set them aside.

  • 4

    Wipe the skillet and add the remaining olive oil.

  • 5

    Pour in the liquid egg whites and cook undisturbed for 30 seconds, then gently fold until soft curds form.

  • 6

    Once the egg whites are nearly set, fold in the sautéed spinach and tomatoes.

  • 7

    Remove from heat and top with the cold cottage cheese to add a creamy texture.

  • 8

    Serve immediately alongside a slice of toasted sourdough bread.

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

Fluffy egg whites scrambled with fresh spinach and topped with creamy cottage cheese and burst cherry tomatoes, served with a slice of toasted sourdough.

NUTRITION

409kcal
Protein
35g
Fat
16.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/3 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 slice Sourdough Bread

PREPARATION

  • 1

    Heat half of the olive oil in a non-stick skillet over medium heat.

  • 2

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

  • 3

    Add the fresh spinach to the skillet and cook until just wilted, then remove the vegetables and set them aside.

  • 4

    Wipe the skillet and add the remaining olive oil.

  • 5

    Pour in the liquid egg whites and cook undisturbed for 30 seconds, then gently fold until soft curds form.

  • 6

    Once the egg whites are nearly set, fold in the sautéed spinach and tomatoes.

  • 7

    Remove from heat and top with the cold cottage cheese to add a creamy texture.

  • 8

    Serve immediately alongside a slice of toasted sourdough bread.