Cottage Cheese Egg Scramble with Spinach and Roasted Red Peppers

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

Cottage Cheese Egg Scramble with Spinach and Roasted Red Peppers

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Roasted Red Peppers

Lightly scrambled eggs with creamy cottage cheese, fresh spinach, and smoky roasted red peppers, served with a slice of toasted sprouted grain bread.

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NUTRITION

332kcal
Protein
22.7g
Fat
20.4g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Baby Spinach

1/4 cup Roasted Red Peppers, chopped

2 teaspoons Extra Virgin Olive Oil

1/2 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the chopped roasted red peppers and baby spinach to the skillet, sautéing until the spinach is just wilted.

  • 4

    Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the pan.

  • 5

    Gently stir the eggs with a spatula, cooking until they are set but still moist and fluffy.

  • 6

    While the eggs cook, toast the half slice of sprouted grain bread.

  • 7

    Serve the scramble immediately alongside the warm toast.

Cottage Cheese Egg Scramble with Spinach and Roasted Red Peppers

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

Cottage Cheese Egg Scramble with Spinach and Roasted Red Peppers

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Roasted Red Peppers

Lightly scrambled eggs with creamy cottage cheese, fresh spinach, and smoky roasted red peppers, served with a slice of toasted sprouted grain bread.

NUTRITION

332kcal
Protein
22.7g
Fat
20.4g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Baby Spinach

1/4 cup Roasted Red Peppers, chopped

2 teaspoons Extra Virgin Olive Oil

1/2 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the chopped roasted red peppers and baby spinach to the skillet, sautéing until the spinach is just wilted.

  • 4

    Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the pan.

  • 5

    Gently stir the eggs with a spatula, cooking until they are set but still moist and fluffy.

  • 6

    While the eggs cook, toast the half slice of sprouted grain bread.

  • 7

    Serve the scramble immediately alongside the warm toast.