Egg and Cottage Cheese Scramble with Sautéed Spinach and Whole Grain Toast

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

Egg and Cottage Cheese Scramble with Sautéed Spinach and Whole Grain Toast

YOUR SOLIN GENERATED RECIPE

Egg and Cottage Cheese Scramble with Sautéed Spinach and Whole Grain Toast

Start your day with this light yet satisfying scramble featuring creamy cottage cheese blended with fluffy eggs, combined with tender sautéed spinach and paired with hearty whole grain toast. The dish is balanced in flavor and texture, offering a fresh, protein-packed breakfast option to fuel your morning.

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NUTRITION

248kcal
Protein
20.2g
Fat
11.4g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2/3 cup Low-Fat Cottage Cheese

2 slices Whole Grain Bread

1 cup Spinach

2 tsp Extra Virgin Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Crack the eggs into a bowl and whisk together with the low-fat cottage cheese until well combined. Season lightly with salt and pepper.

  • 2

    Heat 1 tsp of extra virgin olive oil in a non-stick skillet over medium heat. Add the spinach and sauté until wilted, about 2 minutes. Remove the spinach from the pan and set aside.

  • 3

    In the same skillet, pour in the egg and cottage cheese mixture. Cook over medium-low heat, gently stirring with a spatula to create soft curds, until the eggs are nearly set but still creamy.

  • 4

    Meanwhile, toast the whole grain bread slices until golden brown.

  • 5

    Fold the sautéed spinach into the scrambled eggs, giving a final stir to incorporate evenly. Adjust seasoning with salt and pepper if needed.

  • 6

    Plate the scramble alongside the toasted whole grain bread. Serve warm for a balanced, protein-rich breakfast.

Egg and Cottage Cheese Scramble with Sautéed Spinach and Whole Grain Toast

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

Egg and Cottage Cheese Scramble with Sautéed Spinach and Whole Grain Toast

YOUR SOLIN GENERATED RECIPE

Egg and Cottage Cheese Scramble with Sautéed Spinach and Whole Grain Toast

Start your day with this light yet satisfying scramble featuring creamy cottage cheese blended with fluffy eggs, combined with tender sautéed spinach and paired with hearty whole grain toast. The dish is balanced in flavor and texture, offering a fresh, protein-packed breakfast option to fuel your morning.

NUTRITION

248kcal
Protein
20.2g
Fat
11.4g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2/3 cup Low-Fat Cottage Cheese

2 slices Whole Grain Bread

1 cup Spinach

2 tsp Extra Virgin Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk together with the low-fat cottage cheese until well combined. Season lightly with salt and pepper.

  • 2

    Heat 1 tsp of extra virgin olive oil in a non-stick skillet over medium heat. Add the spinach and sauté until wilted, about 2 minutes. Remove the spinach from the pan and set aside.

  • 3

    In the same skillet, pour in the egg and cottage cheese mixture. Cook over medium-low heat, gently stirring with a spatula to create soft curds, until the eggs are nearly set but still creamy.

  • 4

    Meanwhile, toast the whole grain bread slices until golden brown.

  • 5

    Fold the sautéed spinach into the scrambled eggs, giving a final stir to incorporate evenly. Adjust seasoning with salt and pepper if needed.

  • 6

    Plate the scramble alongside the toasted whole grain bread. Serve warm for a balanced, protein-rich breakfast.