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

Whisked eggs scrambled with creamy cottage cheese and served with garlic-sautéed spinach and a slice of golden toasted sprouted bread.

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NUTRITION

451kcal
Protein
37.8g
Fat
23.1g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1/2 tbsp Grass-fed Butter

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet over medium heat and add the spinach, sautéing until just wilted, then remove from the pan and set aside.

  • 3

    Wipe the skillet clean and melt the grass-fed butter over medium-low heat.

  • 4

    Pour the egg and cottage cheese mixture into the skillet, letting it sit for a moment before gently folding with a spatula to create soft curds.

  • 5

    Continue cooking until the eggs are set but still moist and creamy.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Plate the sautéed spinach, top with the scrambled eggs, and serve alongside the toasted bread.

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

Whisked eggs scrambled with creamy cottage cheese and served with garlic-sautéed spinach and a slice of golden toasted sprouted bread.

NUTRITION

451kcal
Protein
37.8g
Fat
23.1g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1/2 tbsp Grass-fed Butter

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet over medium heat and add the spinach, sautéing until just wilted, then remove from the pan and set aside.

  • 3

    Wipe the skillet clean and melt the grass-fed butter over medium-low heat.

  • 4

    Pour the egg and cottage cheese mixture into the skillet, letting it sit for a moment before gently folding with a spatula to create soft curds.

  • 5

    Continue cooking until the eggs are set but still moist and creamy.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Plate the sautéed spinach, top with the scrambled eggs, and serve alongside the toasted bread.