Basic Scrambled Eggs with Sautéed Greens

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

Basic Scrambled Eggs with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Basic Scrambled Eggs with Sautéed Greens

A simple and satisfying dish featuring softly scrambled eggs mixed with nutrient-packed sautéed greens and a creamy boost of cottage cheese. This dish delivers a harmonious blend of rich flavors and textures that work perfectly for any meal of the day.

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NUTRITION

444kcal
Protein
33.1g
Fat
30.3g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (approx 150g)

2 cups packed Fresh Spinach (approx 60g)

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

1 tablespoon Extra Virgin Olive Oil (approx 13.5g)

1/4 cup diced Red Bell Pepper (approx 38g)

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the diced red bell pepper to the skillet and sauté for about 2 minutes until slightly softened.

  • 4

    Add the fresh spinach to the skillet and continue to sauté until wilted, about 1-2 minutes.

  • 5

    Pour in the whisked eggs over the sautéed vegetables, allowing them to set slightly before stirring gently.

  • 6

    Scramble the eggs until they are soft and cooked through, being careful not to overcook so they remain creamy.

  • 7

    Remove the skillet from the heat and stir in the low-fat cottage cheese, mixing until just combined.

  • 8

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

Basic Scrambled Eggs with Sautéed Greens

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

Basic Scrambled Eggs with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Basic Scrambled Eggs with Sautéed Greens

A simple and satisfying dish featuring softly scrambled eggs mixed with nutrient-packed sautéed greens and a creamy boost of cottage cheese. This dish delivers a harmonious blend of rich flavors and textures that work perfectly for any meal of the day.

NUTRITION

444kcal
Protein
33.1g
Fat
30.3g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (approx 150g)

2 cups packed Fresh Spinach (approx 60g)

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

1 tablespoon Extra Virgin Olive Oil (approx 13.5g)

1/4 cup diced Red Bell Pepper (approx 38g)

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the diced red bell pepper to the skillet and sauté for about 2 minutes until slightly softened.

  • 4

    Add the fresh spinach to the skillet and continue to sauté until wilted, about 1-2 minutes.

  • 5

    Pour in the whisked eggs over the sautéed vegetables, allowing them to set slightly before stirring gently.

  • 6

    Scramble the eggs until they are soft and cooked through, being careful not to overcook so they remain creamy.

  • 7

    Remove the skillet from the heat and stir in the low-fat cottage cheese, mixing until just combined.

  • 8

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