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

Whisked eggs scrambled with cottage cheese and sautéed spinach, served with fresh raspberries for a bright, velvety finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

398kcal
Protein
33.7g
Fat
22.4g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/2 cup 2% Cottage Cheese

2 cups Fresh Spinach

1 tsp Ghee

1/2 cup Fresh Raspberries

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Whisk the eggs in a small bowl until the yolks and whites are fully combined.

  • 2

    Heat a non-stick skillet over medium heat and melt the ghee, swirling to coat the pan.

  • 3

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

  • 4

    Reduce the heat to medium-low and pour the whisked eggs into the skillet with the spinach.

  • 5

    Use a silicone spatula to gently push the eggs from the edges toward the center as they begin to set.

  • 6

    When the eggs are mostly cooked but still slightly wet, fold in the cottage cheese.

  • 7

    Continue to cook for 30-60 seconds until the cottage cheese is warmed through and the eggs are creamy.

  • 8

    Remove from heat and season with a pinch of sea salt and cracked black pepper.

  • 9

    Transfer to a plate and serve alongside the fresh raspberries.

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

Whisked eggs scrambled with cottage cheese and sautéed spinach, served with fresh raspberries for a bright, velvety finish.

NUTRITION

398kcal
Protein
33.7g
Fat
22.4g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/2 cup 2% Cottage Cheese

2 cups Fresh Spinach

1 tsp Ghee

1/2 cup Fresh Raspberries

PREPARATION

  • 1

    Whisk the eggs in a small bowl until the yolks and whites are fully combined.

  • 2

    Heat a non-stick skillet over medium heat and melt the ghee, swirling to coat the pan.

  • 3

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

  • 4

    Reduce the heat to medium-low and pour the whisked eggs into the skillet with the spinach.

  • 5

    Use a silicone spatula to gently push the eggs from the edges toward the center as they begin to set.

  • 6

    When the eggs are mostly cooked but still slightly wet, fold in the cottage cheese.

  • 7

    Continue to cook for 30-60 seconds until the cottage cheese is warmed through and the eggs are creamy.

  • 8

    Remove from heat and season with a pinch of sea salt and cracked black pepper.

  • 9

    Transfer to a plate and serve alongside the fresh raspberries.