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 scrambled with creamy cottage cheese and tender sautéed spinach, served alongside a slice of golden toasted sprouted grain bread.

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NUTRITION

400kcal
Protein
34g
Fat
18.2g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2/3 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove from the pan and set aside.

  • 3

    In a small mixing bowl, whisk the eggs and cottage cheese together until the mixture is uniform.

  • 4

    Pour the egg and cottage cheese mixture into the same skillet.

  • 5

    Cook slowly, using a silicone spatula to gently push the curds from the edges to the center until the eggs are mostly set but still look slightly wet.

  • 6

    Fold the sautéed spinach back into the eggs and remove from heat immediately.

  • 7

    Season with a pinch of sea salt and cracked black pepper.

  • 8

    Serve the scramble alongside one slice of toasted sprouted grain bread.

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 scrambled with creamy cottage cheese and tender sautéed spinach, served alongside a slice of golden toasted sprouted grain bread.

NUTRITION

400kcal
Protein
34g
Fat
18.2g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2/3 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove from the pan and set aside.

  • 3

    In a small mixing bowl, whisk the eggs and cottage cheese together until the mixture is uniform.

  • 4

    Pour the egg and cottage cheese mixture into the same skillet.

  • 5

    Cook slowly, using a silicone spatula to gently push the curds from the edges to the center until the eggs are mostly set but still look slightly wet.

  • 6

    Fold the sautéed spinach back into the eggs and remove from heat immediately.

  • 7

    Season with a pinch of sea salt and cracked black pepper.

  • 8

    Serve the scramble alongside one slice of toasted sprouted grain bread.