Cottage Cheese and Egg Scramble with Sautéed Spinach

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

Cottage Cheese and Egg Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Sautéed Spinach

Fluffy eggs scrambled with creamy cottage cheese and wilted spinach, served with a slice of toasted sprouted grain bread for a satisfying crunch.

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NUTRITION

369kcal
Protein
30.1g
Fat
17.3g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

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

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a small bowl, whisk the eggs together until the yolks and whites are fully combined.

  • 4

    Pour the whisked eggs into the skillet over the spinach.

  • 5

    Allow the eggs to begin setting for 30 seconds, then add the cottage cheese to the center.

  • 6

    Gently fold the eggs and cottage cheese together, scrambling until the eggs are cooked through and the cottage cheese is warm.

  • 7

    Toast the sprouted grain bread until it reaches your desired level of golden brown.

  • 8

    Serve the hot scramble immediately with the toasted bread on the side.

Cottage Cheese and Egg Scramble with Sautéed Spinach

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

Cottage Cheese and Egg Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Sautéed Spinach

Fluffy eggs scrambled with creamy cottage cheese and wilted spinach, served with a slice of toasted sprouted grain bread for a satisfying crunch.

NUTRITION

369kcal
Protein
30.1g
Fat
17.3g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

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

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a small bowl, whisk the eggs together until the yolks and whites are fully combined.

  • 4

    Pour the whisked eggs into the skillet over the spinach.

  • 5

    Allow the eggs to begin setting for 30 seconds, then add the cottage cheese to the center.

  • 6

    Gently fold the eggs and cottage cheese together, scrambling until the eggs are cooked through and the cottage cheese is warm.

  • 7

    Toast the sprouted grain bread until it reaches your desired level of golden brown.

  • 8

    Serve the hot scramble immediately with the toasted bread on the side.