Cottage Cheese and Egg Scramble with Spinach and Kiwis

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

Cottage Cheese and Egg Scramble with Spinach and Kiwis

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Spinach and Kiwis

Fluffy eggs scrambled with creamy cottage cheese and fresh baby spinach, served alongside sliced kiwis for a vibrant, refreshing finish.

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NUTRITION

367kcal
Protein
27.1g
Fat
17.2g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-fat Cottage Cheese

1 cup Baby Spinach

2 medium Kiwis

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Whisk the eggs in a small bowl until well combined and season with a pinch of salt and pepper.

  • 2

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

  • 3

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

  • 4

    Pour the whisked eggs into the skillet with the spinach, stirring gently with a spatula.

  • 5

    When the eggs are nearly set but still moist, fold in the cottage cheese.

  • 6

    Continue to cook for another 30-60 seconds until the cottage cheese is warm and the scramble is creamy.

  • 7

    Remove from heat and serve immediately with the sliced kiwis on the side.

Cottage Cheese and Egg Scramble with Spinach and Kiwis

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

Cottage Cheese and Egg Scramble with Spinach and Kiwis

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Spinach and Kiwis

Fluffy eggs scrambled with creamy cottage cheese and fresh baby spinach, served alongside sliced kiwis for a vibrant, refreshing finish.

NUTRITION

367kcal
Protein
27.1g
Fat
17.2g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-fat Cottage Cheese

1 cup Baby Spinach

2 medium Kiwis

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Whisk the eggs in a small bowl until well combined and season with a pinch of salt and pepper.

  • 2

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

  • 3

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

  • 4

    Pour the whisked eggs into the skillet with the spinach, stirring gently with a spatula.

  • 5

    When the eggs are nearly set but still moist, fold in the cottage cheese.

  • 6

    Continue to cook for another 30-60 seconds until the cottage cheese is warm and the scramble is creamy.

  • 7

    Remove from heat and serve immediately with the sliced kiwis on the side.