Scrambled Eggs with Cottage Cheese and 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 Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Spinach

Fluffy eggs whisked with creamy cottage cheese and fresh spinach, served over toasted sprouted bread with a side of buttery avocado.

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NUTRITION

426kcal
Protein
25.2g
Fat
25.9g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Baby Spinach

1 slice Sprouted Grain Bread

1 tsp Extra Virgin Olive Oil

1/2 small Avocado

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PREPARATION

  • 1

    In a small bowl, whisk together the eggs and cottage cheese until well combined.

  • 2

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

  • 3

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

  • 4

    Pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 5

    Reduce heat to medium-low and cook, stirring gently with a spatula, until the eggs are set but still moist.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Slice the avocado into thin wedges.

  • 8

    Serve the scrambled eggs over the toast and top with the avocado slices, seasoning with a pinch of sea salt and black pepper if desired.

Scrambled Eggs with Cottage Cheese and 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 Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Spinach

Fluffy eggs whisked with creamy cottage cheese and fresh spinach, served over toasted sprouted bread with a side of buttery avocado.

NUTRITION

426kcal
Protein
25.2g
Fat
25.9g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Baby Spinach

1 slice Sprouted Grain Bread

1 tsp Extra Virgin Olive Oil

1/2 small Avocado

PREPARATION

  • 1

    In a small bowl, whisk together the eggs and cottage cheese until well combined.

  • 2

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

  • 3

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

  • 4

    Pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 5

    Reduce heat to medium-low and cook, stirring gently with a spatula, until the eggs are set but still moist.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Slice the avocado into thin wedges.

  • 8

    Serve the scrambled eggs over the toast and top with the avocado slices, seasoning with a pinch of sea salt and black pepper if desired.