Name: Scrambled Eggs with Cottage Cheese and Sautéed Spinach on Whole Grain Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1/3 cup Low-Fat Cottage Cheese (2%); 2 slices Sprouted Whole Grain Bread; 2 cups Fresh Spinach; 2 teaspoons Extra Virgin Olive Oil

Scrambled Eggs with Cottage Cheese and Sautéed Spinach on Whole Grain Toast

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Sautéed Spinach on Whole Grain Toast

Whisked eggs scrambled with creamy cottage cheese and sautéed spinach, served over sprouted whole grain toast with a finishing touch of flaky sea salt.

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NUTRITION

Protein

30.5g

Fat

21.5g

Carbs

35.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-Fat Cottage Cheese (2%)

2 slices Sprouted Whole Grain Bread

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

1
Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the spinach until wilted.
2
In a small bowl, whisk the eggs and cottage cheese together until well combined.
3
Remove the spinach from the pan and set aside, then add the remaining teaspoon of oil to the skillet.
4
Pour the egg and cottage cheese mixture into the skillet and cook, stirring gently, until the eggs are soft and creamy.
5
Toast the sprouted whole grain bread until golden brown and crisp.
6
Layer the sautéed spinach onto the toast and top with the scrambled eggs.
7
Season with a pinch of black pepper and flaky sea salt before serving.