Scrambled Eggs with Cottage Cheese and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Sautéed Spinach

Fluffy eggs whisked with creamy cottage cheese and folded into sautéed baby spinach, served with a slice of golden toasted sprouted grain bread.

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NUTRITION

411kcal
Protein
26.6g
Fat
24.7g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1/2 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

1/2 tablespoon Grass-fed Butter

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PREPARATION

  • 1

    Whisk the eggs and cottage cheese together in a small bowl until the mixture is well combined and slightly frothy.

  • 2

    Heat the avocado oil in a non-stick skillet over medium heat.

  • 3

    Add the 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

    Cook the eggs, stirring gently with a spatula, until they are softly set and no longer liquid.

  • 6

    Toast the sprouted grain bread until it reaches your desired level of crispness.

  • 7

    Spread the grass-fed butter over the warm toast and serve immediately alongside the protein-packed scrambled eggs.

Scrambled Eggs with Cottage Cheese and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Sautéed Spinach

Fluffy eggs whisked with creamy cottage cheese and folded into sautéed baby spinach, served with a slice of golden toasted sprouted grain bread.

NUTRITION

411kcal
Protein
26.6g
Fat
24.7g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1/2 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

1/2 tablespoon Grass-fed Butter

PREPARATION

  • 1

    Whisk the eggs and cottage cheese together in a small bowl until the mixture is well combined and slightly frothy.

  • 2

    Heat the avocado oil in a non-stick skillet over medium heat.

  • 3

    Add the 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

    Cook the eggs, stirring gently with a spatula, until they are softly set and no longer liquid.

  • 6

    Toast the sprouted grain bread until it reaches your desired level of crispness.

  • 7

    Spread the grass-fed butter over the warm toast and serve immediately alongside the protein-packed scrambled eggs.