Cottage Cheese Egg Scramble with Spinach and Roasted Red Peppers

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

Cottage Cheese Egg Scramble with Spinach and Roasted Red Peppers

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Roasted Red Peppers

Soft-scrambled eggs folded with creamy cottage cheese, fresh spinach, and jarred roasted red peppers, served with sliced avocado for a buttery finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

326kcal
Protein
22g
Fat
22.6g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1 cup Fresh Baby Spinach

1/4 cup Roasted Red Peppers, chopped

1 tsp Extra Virgin Olive Oil

1/2 medium Avocado, sliced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small bowl, whisk the eggs and cottage cheese together until well combined; the cottage cheese will stay slightly lumpy, which adds to the texture.

  • 2

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

  • 3

    Add the fresh baby spinach and chopped roasted red peppers to the skillet, sautéing for 1-2 minutes until the spinach is just wilted.

  • 4

    Pour the egg and cottage cheese mixture into the skillet over the vegetables.

  • 5

    Reduce heat to medium-low and use a spatula to gently push the eggs from the edges toward the center, creating soft curds.

  • 6

    Continue cooking until the eggs are set but still moist and creamy.

  • 7

    Remove from heat and serve immediately topped with the fresh sliced avocado and a pinch of sea salt or cracked black pepper if desired.

Cottage Cheese Egg Scramble with Spinach and Roasted Red Peppers

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

Cottage Cheese Egg Scramble with Spinach and Roasted Red Peppers

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Roasted Red Peppers

Soft-scrambled eggs folded with creamy cottage cheese, fresh spinach, and jarred roasted red peppers, served with sliced avocado for a buttery finish.

NUTRITION

326kcal
Protein
22g
Fat
22.6g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1 cup Fresh Baby Spinach

1/4 cup Roasted Red Peppers, chopped

1 tsp Extra Virgin Olive Oil

1/2 medium Avocado, sliced

PREPARATION

  • 1

    In a small bowl, whisk the eggs and cottage cheese together until well combined; the cottage cheese will stay slightly lumpy, which adds to the texture.

  • 2

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

  • 3

    Add the fresh baby spinach and chopped roasted red peppers to the skillet, sautéing for 1-2 minutes until the spinach is just wilted.

  • 4

    Pour the egg and cottage cheese mixture into the skillet over the vegetables.

  • 5

    Reduce heat to medium-low and use a spatula to gently push the eggs from the edges toward the center, creating soft curds.

  • 6

    Continue cooking until the eggs are set but still moist and creamy.

  • 7

    Remove from heat and serve immediately topped with the fresh sliced avocado and a pinch of sea salt or cracked black pepper if desired.