Cottage Cheese Egg White Scramble with Spinach and Roasted Tomatoes

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

Cottage Cheese Egg White Scramble with Spinach and Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Roasted Tomatoes

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with burst-roasted cherry tomatoes for a juicy, sweet finish.

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NUTRITION

362kcal
Protein
34.1g
Fat
13.8g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low Fat Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1 ounce Avocado

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PREPARATION

  • 1

    Preheat your oven or air fryer to 400°F.

  • 2

    Toss the cherry tomatoes with half of the olive oil and a pinch of salt, then roast for 8-10 minutes until they begin to burst.

  • 3

    While the tomatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat and sauté the baby spinach until just wilted.

  • 4

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

  • 5

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

  • 6

    Toast the sprouted grain bread until golden and top with the sliced avocado.

  • 7

    Plate the scramble alongside the roasted tomatoes and avocado toast for a balanced, protein-packed breakfast.

Cottage Cheese Egg White Scramble with Spinach and Roasted Tomatoes

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

Cottage Cheese Egg White Scramble with Spinach and Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Roasted Tomatoes

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with burst-roasted cherry tomatoes for a juicy, sweet finish.

NUTRITION

362kcal
Protein
34.1g
Fat
13.8g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low Fat Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1 ounce Avocado

PREPARATION

  • 1

    Preheat your oven or air fryer to 400°F.

  • 2

    Toss the cherry tomatoes with half of the olive oil and a pinch of salt, then roast for 8-10 minutes until they begin to burst.

  • 3

    While the tomatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat and sauté the baby spinach until just wilted.

  • 4

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

  • 5

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

  • 6

    Toast the sprouted grain bread until golden and top with the sliced avocado.

  • 7

    Plate the scramble alongside the roasted tomatoes and avocado toast for a balanced, protein-packed breakfast.