Scrambled Eggs with TjqJ and Sautéed Spinach

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

Scrambled Eggs with TjqJ and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with TjqJ and Sautéed Spinach

A protein-packed, savory scrambled eggs dish elevated with a unique TjqJ sauce and a side of lightly sautéed spinach, rounded out with creamy cottage cheese and a sprinkle of tangy feta. This breakfast brings together classic comfort with a twist for an energizing start to your day.

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NUTRITION

391kcal
Protein
36g
Fat
23.2g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (~100g total)

2 Egg Whites (~66g total)

3 oz Lowfat Cottage Cheese (~85g)

1 tbsp TjqJ Sauce (~15g)

1 cup Baby Spinach (~30g)

2 tsp Olive Oil (~9g)

1 tbsp Crumbled Feta Cheese (~15g)

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PREPARATION

  • 1

    In a bowl, whisk together the eggs and egg whites until well blended.

  • 2

    Stir in the lowfat cottage cheese and a tablespoon of TjqJ sauce to incorporate a subtle tang and creamy texture.

  • 3

    Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 4

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

  • 5

    Pour the egg mixture into the skillet and gently scramble, cooking until the eggs are softly set and creamy.

  • 6

    Fold in the sautéed spinach and allow the flavors to combine for another minute.

  • 7

    Transfer the scrambled eggs onto a plate and top with crumbled feta cheese. Drizzle the remaining teaspoon of olive oil over the dish if desired, and serve immediately.

Scrambled Eggs with TjqJ and Sautéed Spinach

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

Scrambled Eggs with TjqJ and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with TjqJ and Sautéed Spinach

A protein-packed, savory scrambled eggs dish elevated with a unique TjqJ sauce and a side of lightly sautéed spinach, rounded out with creamy cottage cheese and a sprinkle of tangy feta. This breakfast brings together classic comfort with a twist for an energizing start to your day.

NUTRITION

391kcal
Protein
36g
Fat
23.2g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (~100g total)

2 Egg Whites (~66g total)

3 oz Lowfat Cottage Cheese (~85g)

1 tbsp TjqJ Sauce (~15g)

1 cup Baby Spinach (~30g)

2 tsp Olive Oil (~9g)

1 tbsp Crumbled Feta Cheese (~15g)

PREPARATION

  • 1

    In a bowl, whisk together the eggs and egg whites until well blended.

  • 2

    Stir in the lowfat cottage cheese and a tablespoon of TjqJ sauce to incorporate a subtle tang and creamy texture.

  • 3

    Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 4

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

  • 5

    Pour the egg mixture into the skillet and gently scramble, cooking until the eggs are softly set and creamy.

  • 6

    Fold in the sautéed spinach and allow the flavors to combine for another minute.

  • 7

    Transfer the scrambled eggs onto a plate and top with crumbled feta cheese. Drizzle the remaining teaspoon of olive oil over the dish if desired, and serve immediately.