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

Soft-scrambled eggs folded with creamy cottage cheese and served with garlicky spinach and toasted sprouted grain bread.

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NUTRITION

374kcal
Protein
31.4g
Fat
17.4g
Carbs
23.3g

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 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Sauté minced garlic and spinach until the leaves are just wilted, then remove from the pan and set aside.

  • 3

    In a small bowl, whisk the eggs and cottage cheese together with a pinch of sea salt and black pepper.

  • 4

    Pour the egg mixture into the same skillet and cook, stirring gently with a spatula until soft, creamy curds form.

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

    Plate the scramble alongside the sautéed spinach and serve with the warm toast.

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

Soft-scrambled eggs folded with creamy cottage cheese and served with garlicky spinach and toasted sprouted grain bread.

NUTRITION

374kcal
Protein
31.4g
Fat
17.4g
Carbs
23.3g

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 clove Garlic

PREPARATION

  • 1

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

  • 2

    Sauté minced garlic and spinach until the leaves are just wilted, then remove from the pan and set aside.

  • 3

    In a small bowl, whisk the eggs and cottage cheese together with a pinch of sea salt and black pepper.

  • 4

    Pour the egg mixture into the same skillet and cook, stirring gently with a spatula until soft, creamy curds form.

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

    Plate the scramble alongside the sautéed spinach and serve with the warm toast.