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 scrambled until soft, served over wilted spinach and toasted sprouted bread with buttery avocado.

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NUTRITION

449kcal
Protein
31.1g
Fat
24.6g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1 slice Sprouted Grain Bread

1/2 medium Avocado

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the skillet and sauté until just wilted, then transfer to a plate.

  • 3

    In a small bowl, whisk together the eggs and cottage cheese until well combined.

  • 4

    Pour the egg mixture into the same skillet and cook, stirring frequently with a spatula, until the eggs are set but still creamy.

  • 5

    Toast the sprouted grain bread until golden and crisp.

  • 6

    Layer the sautéed spinach onto the toast, top with the scrambled eggs, and finish with sliced avocado.

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 scrambled until soft, served over wilted spinach and toasted sprouted bread with buttery avocado.

NUTRITION

449kcal
Protein
31.1g
Fat
24.6g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1 slice Sprouted Grain Bread

1/2 medium Avocado

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the skillet and sauté until just wilted, then transfer to a plate.

  • 3

    In a small bowl, whisk together the eggs and cottage cheese until well combined.

  • 4

    Pour the egg mixture into the same skillet and cook, stirring frequently with a spatula, until the eggs are set but still creamy.

  • 5

    Toast the sprouted grain bread until golden and crisp.

  • 6

    Layer the sautéed spinach onto the toast, top with the scrambled eggs, and finish with sliced avocado.