Name: Scrambled Eggs with Cottage Cheese on Sourdough Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice Sourdough Bread (55g); 2 Large Eggs; 1/4 cup Low-fat Cottage Cheese; 1 cup Baby Spinach; 1/2 tablespoon Extra Virgin Olive Oil; 1/2 cup Fresh Blueberries

Scrambled Eggs with Cottage Cheese on Sourdough Toast

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese on Sourdough Toast

Creamy scrambled eggs whisked with cottage cheese and sautéed spinach, served over a thick slice of golden toasted sourdough.

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NUTRITION

Protein

27.6g

Fat

18.9g

Carbs

45.8g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough Bread (55g)

2 Large Eggs

1/4 cup Low-fat Cottage Cheese

1 cup Baby Spinach

1/2 tablespoon Extra Virgin Olive Oil

1/2 cup Fresh Blueberries

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PREPARATION

1
Toast the sourdough bread until it is golden and crisp.
2
In a small bowl, whisk together the eggs and cottage cheese until well combined.
3
Heat the olive oil in a non-stick skillet over medium heat and sauté the baby spinach until just wilted.
4
Pour the egg and cottage cheese mixture into the skillet with the spinach.
5
Cook the eggs, stirring frequently with a spatula, until they are soft, creamy, and just set.
6
Spread the scrambled eggs over the toasted sourdough and serve with fresh blueberries on the side.