Scrambled Eggs with Spinach and Cottage Cheese

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

Scrambled Eggs with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Cottage Cheese

A delightful breakfast scramble that brings together the rich creaminess of cottage cheese, the fluffy texture of scrambled eggs, and the fresh burst of spinach. Lightly cooked in olive oil, this dish offers a balanced mix of protein and essential nutrients to fuel your morning without overwhelming your palate.

Try 7 days free, then $12.99 / mo.

NUTRITION

374kcal
Protein
33.8g
Fat
21.2g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g)

1/2 cup Low-Fat Cottage Cheese (~113g)

2 cups Baby Spinach (~60g)

1 tsp Olive Oil (~5g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Crack the eggs into a bowl and gently whisk until the yolks and whites are well combined.

  • 2

    Stir in the low-fat cottage cheese into the eggs, allowing the small curds to distribute evenly.

  • 3

    Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil, swirling to coat the pan.

  • 4

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

  • 5

    Pour in the egg and cottage cheese mixture. Allow it to cook undisturbed for 30 seconds, then gently stir with a spatula.

  • 6

    Continue to cook the mixture, stirring occasionally until the eggs are softly scrambled and reach your desired consistency.

  • 7

    Remove from heat immediately to prevent overcooking and serve warm.

Scrambled Eggs with Spinach and Cottage Cheese

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

Scrambled Eggs with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Cottage Cheese

A delightful breakfast scramble that brings together the rich creaminess of cottage cheese, the fluffy texture of scrambled eggs, and the fresh burst of spinach. Lightly cooked in olive oil, this dish offers a balanced mix of protein and essential nutrients to fuel your morning without overwhelming your palate.

NUTRITION

374kcal
Protein
33.8g
Fat
21.2g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g)

1/2 cup Low-Fat Cottage Cheese (~113g)

2 cups Baby Spinach (~60g)

1 tsp Olive Oil (~5g)

PREPARATION

  • 1

    Crack the eggs into a bowl and gently whisk until the yolks and whites are well combined.

  • 2

    Stir in the low-fat cottage cheese into the eggs, allowing the small curds to distribute evenly.

  • 3

    Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil, swirling to coat the pan.

  • 4

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

  • 5

    Pour in the egg and cottage cheese mixture. Allow it to cook undisturbed for 30 seconds, then gently stir with a spatula.

  • 6

    Continue to cook the mixture, stirring occasionally until the eggs are softly scrambled and reach your desired consistency.

  • 7

    Remove from heat immediately to prevent overcooking and serve warm.