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

Fluffy eggs whisked with creamy cottage cheese and folded into sautéed baby spinach, served with toasted sprouted bread and buttery avocado slices.

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NUTRITION

438kcal
Protein
30.9g
Fat
23.4g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.5 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Ghee

1 slice Sprouted Grain Bread

40 grams Fresh Avocado

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PREPARATION

  • 1

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

  • 2

    Heat the ghee 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 over the spinach.

  • 5

    Using a silicone spatula, gently push the eggs toward the center of the pan, cooking until they are set but still creamy.

  • 6

    Toast the sprouted grain bread until golden and crisp.

  • 7

    Serve the scramble immediately with the toast and top with fresh avocado slices.

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

Fluffy eggs whisked with creamy cottage cheese and folded into sautéed baby spinach, served with toasted sprouted bread and buttery avocado slices.

NUTRITION

438kcal
Protein
30.9g
Fat
23.4g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.5 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Ghee

1 slice Sprouted Grain Bread

40 grams Fresh Avocado

PREPARATION

  • 1

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

  • 2

    Heat the ghee 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 over the spinach.

  • 5

    Using a silicone spatula, gently push the eggs toward the center of the pan, cooking until they are set but still creamy.

  • 6

    Toast the sprouted grain bread until golden and crisp.

  • 7

    Serve the scramble immediately with the toast and top with fresh avocado slices.