Cottage Cheese Egg Scramble with Roasted Broccoli and Pumpkin Seeds

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

Cottage Cheese Egg Scramble with Roasted Broccoli and Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Roasted Broccoli and Pumpkin Seeds

Soft-scrambled eggs with creamy cottage cheese served alongside oven-charred broccoli and finished with a crunch of toasted pumpkin seeds.

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NUTRITION

404kcal
Protein
27.8g
Fat
27.9g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese (2%)

1.5 cups Fresh Broccoli Florets

2 tablespoons Raw Pumpkin Seeds

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of the olive oil and a pinch of sea salt on the baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, whisk the eggs and cottage cheese together in a bowl until the mixture is uniform.

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-low heat.

  • 6

    Pour the egg mixture into the skillet and cook, stirring slowly and gently, until the eggs are set but still soft and fluffy.

  • 7

    Transfer the scramble to a plate, serve alongside the roasted broccoli, and top with the toasted pumpkin seeds.

Cottage Cheese Egg Scramble with Roasted Broccoli and Pumpkin Seeds

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

Cottage Cheese Egg Scramble with Roasted Broccoli and Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Roasted Broccoli and Pumpkin Seeds

Soft-scrambled eggs with creamy cottage cheese served alongside oven-charred broccoli and finished with a crunch of toasted pumpkin seeds.

NUTRITION

404kcal
Protein
27.8g
Fat
27.9g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese (2%)

1.5 cups Fresh Broccoli Florets

2 tablespoons Raw Pumpkin Seeds

2 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of the olive oil and a pinch of sea salt on the baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, whisk the eggs and cottage cheese together in a bowl until the mixture is uniform.

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-low heat.

  • 6

    Pour the egg mixture into the skillet and cook, stirring slowly and gently, until the eggs are set but still soft and fluffy.

  • 7

    Transfer the scramble to a plate, serve alongside the roasted broccoli, and top with the toasted pumpkin seeds.