Fluffy Scrambled Eggs with Sautéed Greens and Avocado

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

Fluffy Scrambled Eggs with Sautéed Greens and Avocado

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Greens and Avocado

A light yet hearty dish featuring a blend of whole eggs, extra egg whites, and creamy low-fat cottage cheese for extra fluff, gently folded into softly scrambled eggs. Paired with a medley of sautéed fresh spinach and ripe avocado slices, this dish balances savory warmth with refreshing, buttery notes – perfect for any time of day.

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NUTRITION

461kcal
Protein
34.9g
Fat
31.7g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

2 egg whites

1/4 cup low-fat cottage cheese

1 cup fresh spinach

1 tsp extra virgin olive oil

1/2 avocado

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PREPARATION

  • 1

    Crack the whole eggs and separate 2 additional egg whites into a bowl. Add the low-fat cottage cheese and whisk together until the mixture is smooth and slightly frothy.

  • 2

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

  • 3

    Add the fresh spinach to the skillet and sauté until wilted, about 1-2 minutes. Remove the spinach from the pan and set aside.

  • 4

    Pour the egg and cottage cheese mixture into the skillet. Allow it to set for a few moments, then gently stir with a spatula to form soft curds.

  • 5

    Once the eggs have reached your desired creamy consistency, fold the sautéed spinach back into the scramble.

  • 6

    Plate the scrambled eggs with greens and top with sliced avocado. Season with salt and pepper to taste, and serve immediately.

Fluffy Scrambled Eggs with Sautéed Greens and Avocado

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

Fluffy Scrambled Eggs with Sautéed Greens and Avocado

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Greens and Avocado

A light yet hearty dish featuring a blend of whole eggs, extra egg whites, and creamy low-fat cottage cheese for extra fluff, gently folded into softly scrambled eggs. Paired with a medley of sautéed fresh spinach and ripe avocado slices, this dish balances savory warmth with refreshing, buttery notes – perfect for any time of day.

NUTRITION

461kcal
Protein
34.9g
Fat
31.7g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

2 egg whites

1/4 cup low-fat cottage cheese

1 cup fresh spinach

1 tsp extra virgin olive oil

1/2 avocado

PREPARATION

  • 1

    Crack the whole eggs and separate 2 additional egg whites into a bowl. Add the low-fat cottage cheese and whisk together until the mixture is smooth and slightly frothy.

  • 2

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

  • 3

    Add the fresh spinach to the skillet and sauté until wilted, about 1-2 minutes. Remove the spinach from the pan and set aside.

  • 4

    Pour the egg and cottage cheese mixture into the skillet. Allow it to set for a few moments, then gently stir with a spatula to form soft curds.

  • 5

    Once the eggs have reached your desired creamy consistency, fold the sautéed spinach back into the scramble.

  • 6

    Plate the scrambled eggs with greens and top with sliced avocado. Season with salt and pepper to taste, and serve immediately.