Name: Baked Cottage Cheese Egg Soufflé
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup low-fat cottage cheese; 1 tbsp grated parmesan cheese; 1 cup fresh baby spinach; 2 tbsp green onions; 1 tsp ghee; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Baked Cottage Cheese Egg Soufflé

Fluffy eggs and creamy cottage cheese baked with fresh spinach and sharp parmesan for a light, airy texture that melts in your mouth.

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NUTRITION

Protein

53.1g

Fat

26.0g

Carbs

14.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup low-fat cottage cheese

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

2 tbsp green onions

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp garlic powder

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PREPARATION

1
Preheat your oven to 375°F and grease a 6-inch ramekin or small baking dish with the ghee.
2
In a high-speed blender, combine the eggs, cottage cheese, parmesan cheese, sea salt, black pepper, and garlic powder.
3
Blend on high for 30-45 seconds until the mixture is completely smooth and slightly frothy to ensure an airy rise.
4
Finely chop the baby spinach and green onions, then gently fold them into the blended egg mixture using a spatula.
5
Pour the mixture into the prepared baking dish, filling it about three-quarters of the way up.
6
Bake for 25 to 30 minutes until the soufflé has puffed up significantly and the top is a light golden brown.
7
Remove from the oven and let it rest for 3 to 5 minutes before serving to allow the center to set.