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 tender sautéed spinach, finished with a dash of cracked black pepper for a silky, savory start.

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NUTRITION

344kcal
Protein
23.5g
Fat
24.9g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-fat Cottage Cheese (2%)

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté until just wilted and bright green.

  • 3

    In a small bowl, whisk the eggs with the cottage cheese until the mixture is well combined.

  • 4

    Pour the egg and cottage cheese mixture over the sautéed spinach in the skillet.

  • 5

    Gently fold the eggs with a spatula, moving them constantly until they are set but still moist and creamy.

  • 6

    Season the scramble with a pinch of sea salt and freshly cracked black pepper before serving hot.

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 tender sautéed spinach, finished with a dash of cracked black pepper for a silky, savory start.

NUTRITION

344kcal
Protein
23.5g
Fat
24.9g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-fat Cottage Cheese (2%)

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté until just wilted and bright green.

  • 3

    In a small bowl, whisk the eggs with the cottage cheese until the mixture is well combined.

  • 4

    Pour the egg and cottage cheese mixture over the sautéed spinach in the skillet.

  • 5

    Gently fold the eggs with a spatula, moving them constantly until they are set but still moist and creamy.

  • 6

    Season the scramble with a pinch of sea salt and freshly cracked black pepper before serving hot.