Name: Cottage Cheese Scrambled Eggs with Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Eggs; 1 cup Low-fat cottage cheese; 1 cup Fresh baby spinach; 1 slice Sprouted grain bread; 1 tsp Grass-fed ghee; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.13 tsp Red pepper flakes

Cottage Cheese Scrambled Eggs with Toast

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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scrambled Eggs with Toast

Fluffy eggs whisked with creamy cottage cheese and sautéed spinach, served over a slice of toasted sprouted grain bread for a velvety and protein-packed start.

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NUTRITION

Protein

55.8g

Fat

26.1g

Carbs

27.0g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 cup Low-fat cottage cheese

1 cup Fresh baby spinach

1 slice Sprouted grain bread

1 tsp Grass-fed ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Red pepper flakes

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PREPARATION

1
In a medium bowl, whisk together the eggs and cottage cheese until well combined and slightly frothy.
2
Place the sprouted grain bread in a toaster and toast until golden brown and crisp.
3
Heat the grass-fed ghee in a non-stick skillet over medium-low heat.
4
Add the fresh baby spinach to the skillet and sauté for about 1 minute until just wilted.
5
Pour the egg and cottage cheese mixture into the skillet directly over the spinach.
6
Cook the eggs slowly, using a silicone spatula to gently push the curds from the edges toward the center.
7
Continue cooking until the eggs are set but still maintain a moist, creamy texture from the cottage cheese.
8
Remove from heat and season with sea salt, black pepper, and red pepper flakes.
9
Spoon the scrambled eggs onto the toasted bread and serve immediately.