Cottage Cheese 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 Egg Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach

Soft-scrambled eggs folded with creamy cottage cheese and wilted spinach, served alongside toasted sprouted grain bread for a satisfying crunch.

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NUTRITION

409kcal
Protein
33.6g
Fat
17.6g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1.5 slices Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 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 with the spinach.

  • 5

    Cook slowly, stirring gently with a spatula, until the eggs are set but still creamy.

  • 6

    Toast the sprouted grain bread until golden and crisp.

  • 7

    Serve the scramble immediately alongside the warm toast, seasoned with a pinch of sea salt and black pepper if desired.

Cottage Cheese 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 Egg Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach

Soft-scrambled eggs folded with creamy cottage cheese and wilted spinach, served alongside toasted sprouted grain bread for a satisfying crunch.

NUTRITION

409kcal
Protein
33.6g
Fat
17.6g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1.5 slices Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 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 with the spinach.

  • 5

    Cook slowly, stirring gently with a spatula, until the eggs are set but still creamy.

  • 6

    Toast the sprouted grain bread until golden and crisp.

  • 7

    Serve the scramble immediately alongside the warm toast, seasoned with a pinch of sea salt and black pepper if desired.