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 with sautéed spinach, served with toasted sprouted grain bread for a satisfyingly savory crunch.

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NUTRITION

411kcal
Protein
30.6g
Fat
17.2g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1 slice Sprouted Grain Bread

1 teaspoon Extra Virgin Olive Oil

1/2 cup Fresh Blueberries

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PREPARATION

  • 1

    Whisk the eggs and cottage cheese together in a small bowl until well combined and slightly frothy.

  • 2

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

  • 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 egg and cottage cheese mixture over the spinach.

  • 5

    Gently stir the mixture with a spatula, lifting and folding the eggs until they are set but still creamy.

  • 6

    While the eggs cook, toast the sprouted grain bread until golden and crisp.

  • 7

    Transfer the scramble to a plate and serve immediately with the toast and a side of fresh blueberries.

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 with sautéed spinach, served with toasted sprouted grain bread for a satisfyingly savory crunch.

NUTRITION

411kcal
Protein
30.6g
Fat
17.2g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1 slice Sprouted Grain Bread

1 teaspoon Extra Virgin Olive Oil

1/2 cup Fresh Blueberries

PREPARATION

  • 1

    Whisk the eggs and cottage cheese together in a small bowl until well combined and slightly frothy.

  • 2

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

  • 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 egg and cottage cheese mixture over the spinach.

  • 5

    Gently stir the mixture with a spatula, lifting and folding the eggs until they are set but still creamy.

  • 6

    While the eggs cook, toast the sprouted grain bread until golden and crisp.

  • 7

    Transfer the scramble to a plate and serve immediately with the toast and a side of fresh blueberries.