Name: Scrambled Eggs with Cottage Cheese and Sautéed Spinach on Whole Grain Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1/3 cup 4% Cottage Cheese; 2 slices Sprouted Whole Grain Bread; 2 cups Fresh Spinach; 1.5 tablespoons Grass-fed Butter; 1/2 medium Avocado; 1 tablespoon Extra Virgin Olive Oil

Scrambled Eggs with Cottage Cheese and Sautéed Spinach on Whole Grain Toast

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Sautéed Spinach on Whole Grain Toast

Gently scrambled eggs with cottage cheese served over sprouted grain toast with sautéed spinach and rich, buttery avocado.

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NUTRITION

Protein

34.5g

Fat

55.9g

Carbs

41.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup 4% Cottage Cheese

2 slices Sprouted Whole Grain Bread

2 cups Fresh Spinach

1.5 tablespoons Grass-fed Butter

1/2 medium Avocado

1 tablespoon Extra Virgin Olive Oil

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PREPARATION

1
Toast the sprouted grain bread until it reaches a golden brown color.
2
In a small mixing bowl, whisk the eggs together with the cottage cheese and a pinch of sea salt.
3
Heat the olive oil in a skillet over medium heat and sauté the spinach until just wilted, then remove from the pan and set aside.
4
In the same skillet, melt half a tablespoon of the grass-fed butter and pour in the egg and cottage cheese mixture.
5
Cook the eggs low and slow, stirring gently until they are soft and creamy.
6
Spread the remaining butter onto the warm toast and layer the sautéed spinach on top.
7
Pile the scrambled eggs over the spinach and finish with the sliced avocado and a crack of black pepper.