Name: Scrambled Eggs with Cottage Cheese and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 2 tbsp Liquid Egg Whites; 1/2 cup Low-Fat Cottage Cheese; 2 cups Fresh Baby Spinach; 1 tsp Extra Virgin Olive Oil; 1 slice Sourdough Bread; 1 ounce 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.

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Sautéed Spinach

Wholesome eggs scrambled with creamy cottage cheese and wilted baby spinach, served alongside a slice of golden toasted sourdough.

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NUTRITION

Protein

34.6g

Fat

21.7g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 tbsp Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sourdough Bread

1 ounce Avocado

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PREPARATION

1
Heat the olive oil in a medium non-stick skillet over medium heat.
2
Add the fresh baby spinach to the pan and sauté until just wilted and bright green.
3
In a small bowl, whisk together the whole eggs, liquid egg whites, and cottage cheese until well combined.
4
Pour the egg mixture into the skillet with the spinach.
5
Reduce heat to medium-low and gently fold the eggs with a spatula until they are set but still creamy.
6
Season with a pinch of sea salt and black pepper to taste.
7
Toast the sourdough bread until golden and top with the sliced avocado.
8
Plate the scrambled eggs alongside the avocado toast and enjoy immediately.