Name: Scrambled Eggs with Cottage Cheese and Sautéed Spinach (with Toast)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs (150g total); 1/3 cup low-fat cottage cheese (~80g); 2 cups fresh spinach (~60g); 1 teaspoon olive oil; 1 tablespoon unsalted butter; 1.5 slices whole-grain bread (~50g)

Scrambled Eggs with Cottage Cheese and Sautéed Spinach (with Toast)

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Sautéed Spinach (with Toast)

A hearty breakfast featuring creamy scrambled eggs enriched with a touch of cottage cheese and perfectly sautéed spinach, served alongside crispy whole-grain toast. This dish blends velvety textures with a hint of savory butter, making it a satisfying and balanced morning meal.

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NUTRITION

Protein

33.1g

Fat

32.6g

Carbs

19.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs (150g total)

1/3 cup low-fat cottage cheese (~80g)

2 cups fresh spinach (~60g)

1 teaspoon olive oil

1 tablespoon unsalted butter

1.5 slices whole-grain bread (~50g)

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PREPARATION

1
Preheat a non-stick skillet over medium heat.
2
Crack the eggs into a bowl and lightly whisk them. Stir in the cottage cheese gently to combine.
3
Add the tablespoon of butter to the skillet. Once melted, pour in the egg and cottage cheese mixture.
4
Cook the eggs on medium-low heat, stirring softly until they begin to set, keeping them creamy.
5
In a separate pan, heat the teaspoon of olive oil over medium heat. Add the fresh spinach and sauté for 2-3 minutes until wilted.
6
Meanwhile, toast the whole-grain bread until golden brown.
7
Plate a serving of scrambled eggs with cottage cheese alongside the sautéed spinach and toasted bread.
8
Serve immediately and enjoy your balanced, protein-packed breakfast.