Scrambled Eggs with Cottage Cheese and 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 Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Spinach

Soft-scrambled eggs folded with creamy cottage cheese and wilted spinach, served alongside sprouted toast and sliced avocado for a buttery finish.

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NUTRITION

435kcal
Protein
33.9g
Fat
22.5g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low Fat Cottage Cheese

1/4 cup Liquid Egg Whites

2 cups Fresh Baby Spinach

1 teaspoon Ghee

1 slice Sprouted Grain Bread

1/4 medium Avocado

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PREPARATION

  • 1

    Whisk the eggs, egg whites, and cottage cheese in a bowl until well combined.

  • 2

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

  • 3

    Add the spinach to the skillet and sauté until just wilted.

  • 4

    Pour the egg mixture into the skillet with the spinach.

  • 5

    Cook slowly, stirring gently with a spatula, until the eggs are set but still moist.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Serve the scramble with the toast and top with fresh avocado slices and a pinch of sea salt.

Scrambled Eggs with Cottage Cheese and 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 Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Spinach

Soft-scrambled eggs folded with creamy cottage cheese and wilted spinach, served alongside sprouted toast and sliced avocado for a buttery finish.

NUTRITION

435kcal
Protein
33.9g
Fat
22.5g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low Fat Cottage Cheese

1/4 cup Liquid Egg Whites

2 cups Fresh Baby Spinach

1 teaspoon Ghee

1 slice Sprouted Grain Bread

1/4 medium Avocado

PREPARATION

  • 1

    Whisk the eggs, egg whites, and cottage cheese in a bowl until well combined.

  • 2

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

  • 3

    Add the spinach to the skillet and sauté until just wilted.

  • 4

    Pour the egg mixture into the skillet with the spinach.

  • 5

    Cook slowly, stirring gently with a spatula, until the eggs are set but still moist.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Serve the scramble with the toast and top with fresh avocado slices and a pinch of sea salt.