Garden Herb Egg Scramble with Feta

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

Garden Herb Egg Scramble with Feta

YOUR SOLIN GENERATED RECIPE

Garden Herb Egg Scramble with Feta

Whisked eggs and protein-rich cottage cheese scrambled with vibrant garden herbs and baby spinach, finished with a sprinkle of savory, crumbled feta.

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NUTRITION

510kcal
Protein
52.8g
Fat
29.0g
Carbs
10.0g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.5 cup low-fat cottage cheese

1 oz feta cheese

1 cup baby spinach

1 tbsp fresh chives

1 tbsp fresh dill

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    In a medium bowl, whisk together the eggs, egg whites, cottage cheese, sea salt, and black pepper until well combined.

  • 2

    Finely mince the fresh chives and dill, then stir them into the egg mixture.

  • 3

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

  • 4

    Add the baby spinach to the skillet and sauté for 1 minute until just wilted.

  • 5

    Pour the egg mixture into the skillet and let it sit for 30 seconds to begin setting.

  • 6

    Gently push the eggs across the pan with a spatula, creating large, soft curds until mostly set but still slightly moist.

  • 7

    Remove from heat and fold in the crumbled feta cheese before serving immediately.

Garden Herb Egg Scramble with Feta

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

Garden Herb Egg Scramble with Feta

YOUR SOLIN GENERATED RECIPE

Garden Herb Egg Scramble with Feta

Whisked eggs and protein-rich cottage cheese scrambled with vibrant garden herbs and baby spinach, finished with a sprinkle of savory, crumbled feta.

NUTRITION

510kcal
Protein
52.8g
Fat
29.0g
Carbs
10.0g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.5 cup low-fat cottage cheese

1 oz feta cheese

1 cup baby spinach

1 tbsp fresh chives

1 tbsp fresh dill

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    In a medium bowl, whisk together the eggs, egg whites, cottage cheese, sea salt, and black pepper until well combined.

  • 2

    Finely mince the fresh chives and dill, then stir them into the egg mixture.

  • 3

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

  • 4

    Add the baby spinach to the skillet and sauté for 1 minute until just wilted.

  • 5

    Pour the egg mixture into the skillet and let it sit for 30 seconds to begin setting.

  • 6

    Gently push the eggs across the pan with a spatula, creating large, soft curds until mostly set but still slightly moist.

  • 7

    Remove from heat and fold in the crumbled feta cheese before serving immediately.