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

Soft-scrambled eggs whisked with creamy cottage cheese and folded into wilted baby spinach, served with sprouted grain toast and buttery avocado.

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NUTRITION

473kcal
Protein
31.6g
Fat
27.7g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 slice Sprouted Grain Bread

2 teaspoons Extra Virgin Olive Oil

1/4 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the skillet and sauté until the leaves are just wilted.

  • 3

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

  • 4

    Lower the heat slightly and pour the egg mixture into the skillet with the spinach.

  • 5

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

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Serve the scrambled eggs alongside the toast and top with sliced avocado.

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

Soft-scrambled eggs whisked with creamy cottage cheese and folded into wilted baby spinach, served with sprouted grain toast and buttery avocado.

NUTRITION

473kcal
Protein
31.6g
Fat
27.7g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 slice Sprouted Grain Bread

2 teaspoons Extra Virgin Olive Oil

1/4 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the skillet and sauté until the leaves are just wilted.

  • 3

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

  • 4

    Lower the heat slightly and pour the egg mixture into the skillet with the spinach.

  • 5

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

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Serve the scrambled eggs alongside the toast and top with sliced avocado.