Creamy Cottage Cheese Scramble with Toasted Buckwheat

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

Creamy Cottage Cheese Scramble with Toasted Buckwheat

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Scramble with Toasted Buckwheat

Enjoy a delightful, protein-packed scramble that blends the creaminess of low-fat cottage cheese with the rich, hearty texture of eggs and toasted buckwheat. This versatile meal is perfect for breakfast or any meal of the day, providing a satisfying balance of flavors and a nourishing start to your day.

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NUTRITION

551kcal
Protein
47.1g
Fat
20.4g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese (226g)

2 Large Eggs (~100g total)

0.5 cup Buckwheat Groats (85g)

1 tsp Olive Oil

1 cup Fresh Spinach

Salt & Pepper to taste

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PREPARATION

  • 1

    Begin by rinsing the buckwheat groats and then toast them in a dry pan over medium heat for 5-7 minutes until they are fragrant and slightly browned. Set aside.

  • 2

    In a mixing bowl, whisk together the eggs with a pinch of salt and pepper.

  • 3

    Heat the olive oil in a nonstick skillet over medium heat. Add the spinach and sauté for 1-2 minutes until just wilted.

  • 4

    Pour in the whisked eggs and let them set slightly, then gently stir to create soft curds.

  • 5

    Fold in the low-fat cottage cheese and continue to cook until the eggs are just set, about 2-3 minutes. Avoid overcooking to keep the scramble creamy.

  • 6

    Serve the creamy cottage cheese scramble over or alongside the toasted buckwheat. Enjoy immediately while warm.

Creamy Cottage Cheese Scramble with Toasted Buckwheat

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

Creamy Cottage Cheese Scramble with Toasted Buckwheat

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Scramble with Toasted Buckwheat

Enjoy a delightful, protein-packed scramble that blends the creaminess of low-fat cottage cheese with the rich, hearty texture of eggs and toasted buckwheat. This versatile meal is perfect for breakfast or any meal of the day, providing a satisfying balance of flavors and a nourishing start to your day.

NUTRITION

551kcal
Protein
47.1g
Fat
20.4g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese (226g)

2 Large Eggs (~100g total)

0.5 cup Buckwheat Groats (85g)

1 tsp Olive Oil

1 cup Fresh Spinach

Salt & Pepper to taste

PREPARATION

  • 1

    Begin by rinsing the buckwheat groats and then toast them in a dry pan over medium heat for 5-7 minutes until they are fragrant and slightly browned. Set aside.

  • 2

    In a mixing bowl, whisk together the eggs with a pinch of salt and pepper.

  • 3

    Heat the olive oil in a nonstick skillet over medium heat. Add the spinach and sauté for 1-2 minutes until just wilted.

  • 4

    Pour in the whisked eggs and let them set slightly, then gently stir to create soft curds.

  • 5

    Fold in the low-fat cottage cheese and continue to cook until the eggs are just set, about 2-3 minutes. Avoid overcooking to keep the scramble creamy.

  • 6

    Serve the creamy cottage cheese scramble over or alongside the toasted buckwheat. Enjoy immediately while warm.