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 into garlicky sautéed spinach, served with toasted sprouted grain bread.

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NUTRITION

422kcal
Protein
30.7g
Fat
23.3g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

2 cups Fresh Spinach

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

1/2 tbsp Ghee

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the fresh spinach to the skillet and sauté until just wilted.

  • 4

    Pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 5

    Cook the eggs, stirring gently with a spatula, until they are softly set and fluffy.

  • 6

    While the eggs cook, toast the sprouted grain bread and spread with the ghee.

  • 7

    Serve the scramble immediately alongside the warm toast.

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 into garlicky sautéed spinach, served with toasted sprouted grain bread.

NUTRITION

422kcal
Protein
30.7g
Fat
23.3g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

2 cups Fresh Spinach

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

1/2 tbsp Ghee

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the fresh spinach to the skillet and sauté until just wilted.

  • 4

    Pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 5

    Cook the eggs, stirring gently with a spatula, until they are softly set and fluffy.

  • 6

    While the eggs cook, toast the sprouted grain bread and spread with the ghee.

  • 7

    Serve the scramble immediately alongside the warm toast.