Scrambled Eggs with Cottage Cheese and Sautéed Spinach

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

Scrambled Eggs with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Sautéed Spinach

Enjoy a protein-packed start to your day with fluffy scrambled eggs blended with creamy cottage cheese, paired with vibrant sautéed spinach. Each bite harmonizes the rich taste of free-range eggs with the tangy smoothness of cottage cheese, while the spinach adds a burst of freshness. A side of toasted whole grain bread rounds out this hearty and satisfying breakfast.

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NUTRITION

587kcal
Protein
36.9g
Fat
39.6g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (≈150g)

1/2 cup Low-Fat Cottage Cheese (≈113g)

1 cup Fresh Spinach (≈30g)

4 teaspoons Extra Virgin Olive Oil (≈18g)

1 slice Whole Grain Bread (≈28g)

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PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until well combined with the cottage cheese. Season with a pinch of salt and pepper if desired.

  • 2

    Heat a non-stick skillet over medium-low heat and add the extra virgin olive oil.

  • 3

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until wilted.

  • 4

    Pour the egg and cottage cheese mixture into the skillet with the spinach. Let it sit for a few seconds before gently stirring to create soft curds.

  • 5

    Cook the mixture on low heat, stirring frequently until the eggs are just set and remain soft and creamy.

  • 6

    Meanwhile, toast the whole grain bread until golden brown.

  • 7

    Plate the scrambled eggs with sautéed spinach alongside the toast, and serve immediately.

Scrambled Eggs with Cottage Cheese and Sautéed Spinach

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

Scrambled Eggs with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Sautéed Spinach

Enjoy a protein-packed start to your day with fluffy scrambled eggs blended with creamy cottage cheese, paired with vibrant sautéed spinach. Each bite harmonizes the rich taste of free-range eggs with the tangy smoothness of cottage cheese, while the spinach adds a burst of freshness. A side of toasted whole grain bread rounds out this hearty and satisfying breakfast.

NUTRITION

587kcal
Protein
36.9g
Fat
39.6g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (≈150g)

1/2 cup Low-Fat Cottage Cheese (≈113g)

1 cup Fresh Spinach (≈30g)

4 teaspoons Extra Virgin Olive Oil (≈18g)

1 slice Whole Grain Bread (≈28g)

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until well combined with the cottage cheese. Season with a pinch of salt and pepper if desired.

  • 2

    Heat a non-stick skillet over medium-low heat and add the extra virgin olive oil.

  • 3

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until wilted.

  • 4

    Pour the egg and cottage cheese mixture into the skillet with the spinach. Let it sit for a few seconds before gently stirring to create soft curds.

  • 5

    Cook the mixture on low heat, stirring frequently until the eggs are just set and remain soft and creamy.

  • 6

    Meanwhile, toast the whole grain bread until golden brown.

  • 7

    Plate the scrambled eggs with sautéed spinach alongside the toast, and serve immediately.