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

Scrambled eggs and creamy cottage cheese folded with sautéed spinach and served with sprouted grain toast for a protein-packed breakfast that is wonderfully fluffy.

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NUTRITION

386kcal
Protein
34.7g
Fat
17.4g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 Large Egg White

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Pour the egg mixture into the skillet with the spinach.

  • 5

    Cook slowly, using a spatula to gently fold the eggs until they are set but still moist.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Serve the scrambled eggs immediately alongside the warm toast and season with a pinch of black pepper.

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

Scrambled eggs and creamy cottage cheese folded with sautéed spinach and served with sprouted grain toast for a protein-packed breakfast that is wonderfully fluffy.

NUTRITION

386kcal
Protein
34.7g
Fat
17.4g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 Large Egg White

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Pour the egg mixture into the skillet with the spinach.

  • 5

    Cook slowly, using a spatula to gently fold the eggs until they are set but still moist.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Serve the scrambled eggs immediately alongside the warm toast and season with a pinch of black pepper.