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

Pan-scrambled eggs whisked with creamy cottage cheese and folded into sautéed baby spinach, served with toasted sprouted bread and buttery avocado.

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NUTRITION

528kcal
Protein
32.1g
Fat
33.6g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

2 cups Baby Spinach

1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 Avocado

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a large non-stick skillet over medium-low heat.

  • 2

    Add the fresh baby spinach to the pan and sauté until just wilted, then remove the spinach from the pan and set it aside.

  • 3

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

  • 4

    Pour the egg and cheese mixture into the same skillet and cook slowly, stirring gently with a silicone spatula to create soft curds.

  • 5

    Fold the sautéed spinach back into the eggs when they are nearly set but still moist.

  • 6

    Toast the sprouted grain bread until it reaches a golden brown color.

  • 7

    Plate the egg scramble alongside the toast and top with fresh avocado slices.

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

Pan-scrambled eggs whisked with creamy cottage cheese and folded into sautéed baby spinach, served with toasted sprouted bread and buttery avocado.

NUTRITION

528kcal
Protein
32.1g
Fat
33.6g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

2 cups Baby Spinach

1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 Avocado

PREPARATION

  • 1

    Heat the extra virgin olive oil in a large non-stick skillet over medium-low heat.

  • 2

    Add the fresh baby spinach to the pan and sauté until just wilted, then remove the spinach from the pan and set it aside.

  • 3

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

  • 4

    Pour the egg and cheese mixture into the same skillet and cook slowly, stirring gently with a silicone spatula to create soft curds.

  • 5

    Fold the sautéed spinach back into the eggs when they are nearly set but still moist.

  • 6

    Toast the sprouted grain bread until it reaches a golden brown color.

  • 7

    Plate the egg scramble alongside the toast and top with fresh avocado slices.