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 hearty yet light breakfast featuring fluffy scrambled eggs combined with creamy low‐fat cottage cheese, perfectly balanced with vibrant sautéed spinach and smooth avocado. This dish offers a delightful blend of textures and flavors, with a touch of extra virgin olive oil to enrich each bite.

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NUTRITION

444kcal
Protein
28.7g
Fat
33.2g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/2 cup Low-Fat Cottage Cheese

1 tablespoon Extra Virgin Olive Oil

1/4 medium Avocado

2 cups Baby Spinach

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PREPARATION

  • 1

    Crack the eggs into a bowl and whisk lightly until well combined.

  • 2

    Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium heat.

  • 3

    Add the baby spinach to the skillet and sauté for about 2 minutes until wilted.

  • 4

    Pour the whisked eggs into the skillet with spinach and cook gently, stirring occasionally to form soft curds.

  • 5

    When the eggs are nearly cooked, remove the skillet from heat and gently fold in the low-fat cottage cheese.

  • 6

    Transfer the scrambled eggs and spinach onto a plate and top with diced avocado.

  • 7

    Season with salt and pepper to taste, 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 hearty yet light breakfast featuring fluffy scrambled eggs combined with creamy low‐fat cottage cheese, perfectly balanced with vibrant sautéed spinach and smooth avocado. This dish offers a delightful blend of textures and flavors, with a touch of extra virgin olive oil to enrich each bite.

NUTRITION

444kcal
Protein
28.7g
Fat
33.2g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/2 cup Low-Fat Cottage Cheese

1 tablespoon Extra Virgin Olive Oil

1/4 medium Avocado

2 cups Baby Spinach

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk lightly until well combined.

  • 2

    Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium heat.

  • 3

    Add the baby spinach to the skillet and sauté for about 2 minutes until wilted.

  • 4

    Pour the whisked eggs into the skillet with spinach and cook gently, stirring occasionally to form soft curds.

  • 5

    When the eggs are nearly cooked, remove the skillet from heat and gently fold in the low-fat cottage cheese.

  • 6

    Transfer the scrambled eggs and spinach onto a plate and top with diced avocado.

  • 7

    Season with salt and pepper to taste, then serve immediately.