Cottage Cheese and Egg Scramble with Sautéed Spinach

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

Cottage Cheese and Egg Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Sautéed Spinach

Whisked eggs and cottage cheese scrambled together until fluffy, served over a bed of olive oil-sautéed spinach with a side of toasted sprouted grain bread.

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NUTRITION

384kcal
Protein
34g
Fat
17.3g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 tablespoons Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    In a medium bowl, whisk together the whole eggs, egg whites, and cottage cheese until well combined.

  • 2

    Heat the olive 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

    Reduce heat to medium-low and cook, stirring gently with a spatula, until the eggs are set and fluffy.

  • 6

    While the eggs cook, toast the slice of sprouted grain bread until golden brown.

  • 7

    Serve the scramble immediately alongside the warm toast, seasoned with a pinch of black pepper if desired.

Cottage Cheese and Egg Scramble with Sautéed Spinach

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

Cottage Cheese and Egg Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Sautéed Spinach

Whisked eggs and cottage cheese scrambled together until fluffy, served over a bed of olive oil-sautéed spinach with a side of toasted sprouted grain bread.

NUTRITION

384kcal
Protein
34g
Fat
17.3g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 tablespoons Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    In a medium bowl, whisk together the whole eggs, egg whites, and cottage cheese until well combined.

  • 2

    Heat the olive 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

    Reduce heat to medium-low and cook, stirring gently with a spatula, until the eggs are set and fluffy.

  • 6

    While the eggs cook, toast the slice of sprouted grain bread until golden brown.

  • 7

    Serve the scramble immediately alongside the warm toast, seasoned with a pinch of black pepper if desired.