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 wilted spinach, served alongside sprouted grain toast for a satisfying crunch.

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NUTRITION

391kcal
Protein
30.1g
Fat
19.8g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 slice Sprouted Grain Bread

1/2 tablespoon Ghee

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PREPARATION

  • 1

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

  • 2

    Heat the ghee in a non-stick skillet over medium heat until melted.

  • 3

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

  • 4

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

  • 5

    Using a spatula, gently stir the eggs, pushing them from the edges toward the center until they are softly set but still creamy.

  • 6

    While the eggs finish cooking, toast the sprouted grain bread until golden brown.

  • 7

    Remove the scramble from the heat, season with a pinch of sea salt if desired, and serve immediately 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

Fluffy eggs scrambled with creamy cottage cheese and wilted spinach, served alongside sprouted grain toast for a satisfying crunch.

NUTRITION

391kcal
Protein
30.1g
Fat
19.8g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 slice Sprouted Grain Bread

1/2 tablespoon Ghee

PREPARATION

  • 1

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

  • 2

    Heat the ghee in a non-stick skillet over medium heat until melted.

  • 3

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

  • 4

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

  • 5

    Using a spatula, gently stir the eggs, pushing them from the edges toward the center until they are softly set but still creamy.

  • 6

    While the eggs finish cooking, toast the sprouted grain bread until golden brown.

  • 7

    Remove the scramble from the heat, season with a pinch of sea salt if desired, and serve immediately with the warm toast.