Scrambled Eggs with Cottage Cheese and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Sautéed Spinach

Soft scrambled eggs whisked with cottage cheese and folded with wilted spinach, served over toasted sprouted bread with a velvety avocado finish.

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NUTRITION

469kcal
Protein
27.3g
Fat
28.5g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/3 cup Low-fat Cottage Cheese

2 cups Fresh Spinach

1/2 medium Avocado

1 slice Sprouted Grain Bread

1/2 tablespoon Grass-fed Butter

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PREPARATION

  • 1

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

  • 2

    Place a non-stick skillet over medium-low heat and melt the grass-fed butter.

  • 3

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

  • 4

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

  • 5

    Using a silicone spatula, gently push the eggs from the edges toward the center, cooking slowly until the curds are set but still appear moist.

  • 6

    While the eggs finish cooking, toast the sprouted grain bread until golden and crisp.

  • 7

    Plate the toast and top with the scrambled egg mixture, finishing with slices of fresh avocado and a pinch of sea salt if desired.

Scrambled Eggs with Cottage Cheese and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Sautéed Spinach

Soft scrambled eggs whisked with cottage cheese and folded with wilted spinach, served over toasted sprouted bread with a velvety avocado finish.

NUTRITION

469kcal
Protein
27.3g
Fat
28.5g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/3 cup Low-fat Cottage Cheese

2 cups Fresh Spinach

1/2 medium Avocado

1 slice Sprouted Grain Bread

1/2 tablespoon Grass-fed Butter

PREPARATION

  • 1

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

  • 2

    Place a non-stick skillet over medium-low heat and melt the grass-fed butter.

  • 3

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

  • 4

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

  • 5

    Using a silicone spatula, gently push the eggs from the edges toward the center, cooking slowly until the curds are set but still appear moist.

  • 6

    While the eggs finish cooking, toast the sprouted grain bread until golden and crisp.

  • 7

    Plate the toast and top with the scrambled egg mixture, finishing with slices of fresh avocado and a pinch of sea salt if desired.