Scrambled Eggs with Cottage Cheese and 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 Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Spinach

Fluffy eggs whisked with cottage cheese and folded with fresh spinach, served over toasted sprouted grain bread with buttery avocado.

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NUTRITION

423kcal
Protein
30.7g
Fat
22.8g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

1 cup Fresh Spinach

1 slice Sprouted Grain Bread

1/4 Avocado

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Whisk the eggs and cottage cheese together in a small bowl until well combined.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat and add the fresh spinach, sautéing until just wilted.

  • 3

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

  • 4

    Cook slowly, stirring gently with a spatula until the eggs are set but still moist and creamy.

  • 5

    Toast the sprouted grain bread until golden brown and place on a plate.

  • 6

    Slice the avocado and layer it onto the toast, then top with the scrambled egg mixture.

  • 7

    Finish with a pinch of sea salt and cracked black pepper if desired.

Scrambled Eggs with Cottage Cheese and 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 Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Spinach

Fluffy eggs whisked with cottage cheese and folded with fresh spinach, served over toasted sprouted grain bread with buttery avocado.

NUTRITION

423kcal
Protein
30.7g
Fat
22.8g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

1 cup Fresh Spinach

1 slice Sprouted Grain Bread

1/4 Avocado

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Whisk the eggs and cottage cheese together in a small bowl until well combined.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat and add the fresh spinach, sautéing until just wilted.

  • 3

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

  • 4

    Cook slowly, stirring gently with a spatula until the eggs are set but still moist and creamy.

  • 5

    Toast the sprouted grain bread until golden brown and place on a plate.

  • 6

    Slice the avocado and layer it onto the toast, then top with the scrambled egg mixture.

  • 7

    Finish with a pinch of sea salt and cracked black pepper if desired.