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 light yet flavorful breakfast of creamy scrambled eggs enriched with a touch of low-fat cottage cheese, paired with vibrant sautéed spinach delicately finished in olive oil. This dish offers a satisfying blend of textures and a subtle, savory taste – perfect to kickstart your day.

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NUTRITION

352kcal
Protein
19.9g
Fat
29.1g
Carbs
5.1g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

4 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

    Crack the eggs into a bowl and whisk together with the low-fat cottage cheese until well combined.

  • 2

    Heat 2 teaspoons of extra virgin olive oil in a nonstick skillet over medium heat.

  • 3

    Add the baby spinach to the skillet and sauté until wilted, about 1-2 minutes.

  • 4

    Pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 5

    Cook gently, stirring continuously until the eggs are softly scrambled and just set.

  • 6

    Drizzle the remaining 2 teaspoons of olive oil over the scrambled eggs and spinach for added flavor, then 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 light yet flavorful breakfast of creamy scrambled eggs enriched with a touch of low-fat cottage cheese, paired with vibrant sautéed spinach delicately finished in olive oil. This dish offers a satisfying blend of textures and a subtle, savory taste – perfect to kickstart your day.

NUTRITION

352kcal
Protein
19.9g
Fat
29.1g
Carbs
5.1g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

4 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk together with the low-fat cottage cheese until well combined.

  • 2

    Heat 2 teaspoons of extra virgin olive oil in a nonstick skillet over medium heat.

  • 3

    Add the baby spinach to the skillet and sauté until wilted, about 1-2 minutes.

  • 4

    Pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 5

    Cook gently, stirring continuously until the eggs are softly scrambled and just set.

  • 6

    Drizzle the remaining 2 teaspoons of olive oil over the scrambled eggs and spinach for added flavor, then serve immediately.