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 folded with sautéed spinach, served alongside toasted sprouted grain bread for a satisfying crunch.

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NUTRITION

525kcal
Protein
37g
Fat
32g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/2 cup 2% Lowfat Cottage Cheese

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat avocado oil in a medium non-stick skillet over medium-low heat.

  • 2

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

    While the spinach cooks, whisk the eggs and cottage cheese together in a small bowl until thoroughly combined.

  • 4

    Pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 5

    Cook the mixture slowly, using a spatula to gently fold the eggs until they are set and creamy.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Season the scramble with a pinch of sea salt and black pepper if desired, and serve immediately alongside the toast.

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 folded with sautéed spinach, served alongside toasted sprouted grain bread for a satisfying crunch.

NUTRITION

525kcal
Protein
37g
Fat
32g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/2 cup 2% Lowfat Cottage Cheese

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat avocado oil in a medium non-stick skillet over medium-low heat.

  • 2

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

    While the spinach cooks, whisk the eggs and cottage cheese together in a small bowl until thoroughly combined.

  • 4

    Pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 5

    Cook the mixture slowly, using a spatula to gently fold the eggs until they are set and creamy.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Season the scramble with a pinch of sea salt and black pepper if desired, and serve immediately alongside the toast.