Scrambled Eggs with Spinach and Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Cottage Cheese

Fluffy scrambled eggs whisked with creamy cottage cheese and fresh spinach, served with a side of tart raspberries for a bright, velvety finish.

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NUTRITION

386kcal
Protein
32.6g
Fat
21.7g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Fresh Spinach

2 tsp Olive Oil

1/2 cup Fresh Raspberries

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the pan and sauté until the leaves are just wilted.

  • 3

    Whisk the whole eggs, egg whites, and cottage cheese together in a bowl until the mixture is uniform.

  • 4

    Pour the egg and cheese mixture into the skillet over the spinach.

  • 5

    Cook slowly, stirring occasionally with a silicone spatula to create soft curds.

  • 6

    Remove from heat once the eggs are set but still appear slightly glossy and creamy.

  • 7

    Serve the scramble on a warm plate with fresh raspberries on the side.

Scrambled Eggs with Spinach and Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Cottage Cheese

Fluffy scrambled eggs whisked with creamy cottage cheese and fresh spinach, served with a side of tart raspberries for a bright, velvety finish.

NUTRITION

386kcal
Protein
32.6g
Fat
21.7g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Fresh Spinach

2 tsp Olive Oil

1/2 cup Fresh Raspberries

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the pan and sauté until the leaves are just wilted.

  • 3

    Whisk the whole eggs, egg whites, and cottage cheese together in a bowl until the mixture is uniform.

  • 4

    Pour the egg and cheese mixture into the skillet over the spinach.

  • 5

    Cook slowly, stirring occasionally with a silicone spatula to create soft curds.

  • 6

    Remove from heat once the eggs are set but still appear slightly glossy and creamy.

  • 7

    Serve the scramble on a warm plate with fresh raspberries on the side.