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

Start your morning with a protein-packed, easy-to-make scramble that combines creamy cottage cheese and tender sautéed spinach, served alongside a slice of toasted whole-grain bread for a balanced, delicious breakfast.

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NUTRITION

385kcal
Protein
34.4g
Fat
16.9g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

2 egg whites

1/2 cup low-fat cottage cheese

1 cup fresh spinach

1 tsp olive oil

1 slice whole-grain bread

Salt & pepper to taste

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PREPARATION

  • 1

    Whisk the eggs and egg whites in a bowl until well blended. Stir in the cottage cheese, and season lightly with salt and pepper.

  • 2

    Heat olive oil in a non-stick skillet over medium heat. Add the fresh spinach and sauté for 1-2 minutes until just wilted. Remove spinach from the pan and set aside.

  • 3

    Pour the egg and cottage cheese mixture into the skillet. Allow to set for a few seconds, then gently scramble until the eggs are softly cooked and fluffy, about 3-4 minutes.

  • 4

    Return the sautéed spinach to the pan, gently mixing it into the scrambled eggs.

  • 5

    Toast the whole-grain bread separately until crisp.

  • 6

    Plate the scrambled eggs and spinach, and serve with the toasted bread on the side.

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

Start your morning with a protein-packed, easy-to-make scramble that combines creamy cottage cheese and tender sautéed spinach, served alongside a slice of toasted whole-grain bread for a balanced, delicious breakfast.

NUTRITION

385kcal
Protein
34.4g
Fat
16.9g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

2 egg whites

1/2 cup low-fat cottage cheese

1 cup fresh spinach

1 tsp olive oil

1 slice whole-grain bread

Salt & pepper to taste

PREPARATION

  • 1

    Whisk the eggs and egg whites in a bowl until well blended. Stir in the cottage cheese, and season lightly with salt and pepper.

  • 2

    Heat olive oil in a non-stick skillet over medium heat. Add the fresh spinach and sauté for 1-2 minutes until just wilted. Remove spinach from the pan and set aside.

  • 3

    Pour the egg and cottage cheese mixture into the skillet. Allow to set for a few seconds, then gently scramble until the eggs are softly cooked and fluffy, about 3-4 minutes.

  • 4

    Return the sautéed spinach to the pan, gently mixing it into the scrambled eggs.

  • 5

    Toast the whole-grain bread separately until crisp.

  • 6

    Plate the scrambled eggs and spinach, and serve with the toasted bread on the side.