Cottage Cheese and Egg Scramble with Sautéed Spinach

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

Cottage Cheese and Egg Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Sautéed Spinach

Fluffy eggs scrambled with creamy cottage cheese and served over a bed of tender sautéed spinach, finished with buttery avocado slices.

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NUTRITION

414kcal
Protein
33.7g
Fat
25.4g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3/4 cup 2% Lowfat Cottage Cheese

2 cups Fresh Baby Spinach

1 teaspoon Avocado Oil

1/4 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté for 1-2 minutes until just wilted, then transfer to a plate.

  • 3

    In a medium bowl, whisk the eggs and cottage cheese together until well combined.

  • 4

    Pour the egg mixture into the skillet and cook slowly, using a spatula to gently fold the curds until they are fluffy and set.

  • 5

    Season the scramble with a pinch of sea salt and black pepper.

  • 6

    Serve the eggs over the bed of sautéed spinach and top with the fresh avocado slices.

Cottage Cheese and Egg Scramble with Sautéed Spinach

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

Cottage Cheese and Egg Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Sautéed Spinach

Fluffy eggs scrambled with creamy cottage cheese and served over a bed of tender sautéed spinach, finished with buttery avocado slices.

NUTRITION

414kcal
Protein
33.7g
Fat
25.4g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3/4 cup 2% Lowfat Cottage Cheese

2 cups Fresh Baby Spinach

1 teaspoon Avocado Oil

1/4 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté for 1-2 minutes until just wilted, then transfer to a plate.

  • 3

    In a medium bowl, whisk the eggs and cottage cheese together until well combined.

  • 4

    Pour the egg mixture into the skillet and cook slowly, using a spatula to gently fold the curds until they are fluffy and set.

  • 5

    Season the scramble with a pinch of sea salt and black pepper.

  • 6

    Serve the eggs over the bed of sautéed spinach and top with the fresh avocado slices.