Cottage Cheese Egg Scramble with Sautéed Spinach

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

Cottage Cheese Egg Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach

Whisked eggs and creamy cottage cheese scrambled with wilted baby spinach, served alongside toasted sprouted grain bread for a satisfying crunch.

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NUTRITION

369kcal
Protein
30.1g
Fat
17g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-fat Cottage Cheese

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the fresh 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 the mixture is well combined.

  • 4

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

  • 5

    Gently stir and fold the eggs with a spatula until they are soft-scrambled and cooked through.

  • 6

    Toast the sprouted grain bread until golden and crisp.

  • 7

    Plate the scramble immediately alongside the toast and season with a pinch of black pepper if desired.

Cottage Cheese Egg Scramble with Sautéed Spinach

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

Cottage Cheese Egg Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach

Whisked eggs and creamy cottage cheese scrambled with wilted baby spinach, served alongside toasted sprouted grain bread for a satisfying crunch.

NUTRITION

369kcal
Protein
30.1g
Fat
17g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-fat Cottage Cheese

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the fresh 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 the mixture is well combined.

  • 4

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

  • 5

    Gently stir and fold the eggs with a spatula until they are soft-scrambled and cooked through.

  • 6

    Toast the sprouted grain bread until golden and crisp.

  • 7

    Plate the scramble immediately alongside the toast and season with a pinch of black pepper if desired.