Cottage Cheese Egg Scramble with Roasted Peppers and Spinach

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

Cottage Cheese Egg Scramble with Roasted Peppers and Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Roasted Peppers and Spinach

Soft-scrambled eggs folded with creamy cottage cheese, roasted red peppers, and wilted spinach, served with sprouted toast for a satisfying crunch.

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NUTRITION

371kcal
Protein
24.8g
Fat
20.6g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup 2% Cottage Cheese

1 cup Baby Spinach

1/4 cup Roasted Red Peppers, chopped

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Whisk the eggs and cottage cheese together in a small bowl until well combined.

  • 2

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

  • 3

    Add the roasted red peppers and baby spinach to the skillet and sauté for 1-2 minutes until the spinach is wilted.

  • 4

    Pour the egg and cottage cheese mixture into the skillet with the vegetables.

  • 5

    Cook slowly, stirring gently with a spatula, until the eggs are set but still creamy in texture.

  • 6

    Toast the sprouted grain bread until golden and crisp.

  • 7

    Serve the scramble immediately alongside the warm toast.

Cottage Cheese Egg Scramble with Roasted Peppers and Spinach

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

Cottage Cheese Egg Scramble with Roasted Peppers and Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Roasted Peppers and Spinach

Soft-scrambled eggs folded with creamy cottage cheese, roasted red peppers, and wilted spinach, served with sprouted toast for a satisfying crunch.

NUTRITION

371kcal
Protein
24.8g
Fat
20.6g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup 2% Cottage Cheese

1 cup Baby Spinach

1/4 cup Roasted Red Peppers, chopped

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Whisk the eggs and cottage cheese together in a small bowl until well combined.

  • 2

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

  • 3

    Add the roasted red peppers and baby spinach to the skillet and sauté for 1-2 minutes until the spinach is wilted.

  • 4

    Pour the egg and cottage cheese mixture into the skillet with the vegetables.

  • 5

    Cook slowly, stirring gently with a spatula, until the eggs are set but still creamy in texture.

  • 6

    Toast the sprouted grain bread until golden and crisp.

  • 7

    Serve the scramble immediately alongside the warm toast.