Scrambled Eggs with Cottage Cheese and 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 Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Spinach

Fluffy scrambled eggs whisked with creamy cottage cheese and sautéed spinach, served alongside toasted sourdough and buttery avocado.

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NUTRITION

471kcal
Protein
30g
Fat
22.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sourdough Bread

1/4 Avocado

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté until just wilted, about 1-2 minutes.

  • 3

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

  • 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 set but still appear moist and creamy.

  • 6

    While the eggs cook, toast the sourdough bread until it reaches a golden brown color.

  • 7

    Slice the avocado and arrange it on top of the toasted sourdough.

  • 8

    Plate the scrambled eggs immediately alongside the avocado toast and season with a pinch of sea salt or black pepper if desired.

Scrambled Eggs with Cottage Cheese and 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 Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Spinach

Fluffy scrambled eggs whisked with creamy cottage cheese and sautéed spinach, served alongside toasted sourdough and buttery avocado.

NUTRITION

471kcal
Protein
30g
Fat
22.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sourdough Bread

1/4 Avocado

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté until just wilted, about 1-2 minutes.

  • 3

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

  • 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 set but still appear moist and creamy.

  • 6

    While the eggs cook, toast the sourdough bread until it reaches a golden brown color.

  • 7

    Slice the avocado and arrange it on top of the toasted sourdough.

  • 8

    Plate the scrambled eggs immediately alongside the avocado toast and season with a pinch of sea salt or black pepper if desired.