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.

Scrambled Eggs with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Sautéed Spinach

Pan-scrambled eggs whisked with creamy cottage cheese and folded into wilted spinach, served alongside sprouted grain toast and buttery avocado.

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NUTRITION

429kcal
Protein
30.8g
Fat
22.8g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1 slice Sprouted Grain Bread

1 tsp Avocado Oil

1/4 Avocado

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the fresh spinach to the skillet and sauté until just wilted, about 1-2 minutes.

  • 4

    Lower the heat to medium-low and pour the egg and cottage cheese mixture over the spinach.

  • 5

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

  • 6

    While the eggs cook, toast the sprouted grain bread until golden brown.

  • 7

    Plate the scrambled eggs alongside the toast and top with sliced avocado.

  • 8

    Season with a pinch of sea pepper or red pepper flakes if desired.

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.

Scrambled Eggs with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Sautéed Spinach

Pan-scrambled eggs whisked with creamy cottage cheese and folded into wilted spinach, served alongside sprouted grain toast and buttery avocado.

NUTRITION

429kcal
Protein
30.8g
Fat
22.8g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1 slice Sprouted Grain Bread

1 tsp Avocado Oil

1/4 Avocado

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the fresh spinach to the skillet and sauté until just wilted, about 1-2 minutes.

  • 4

    Lower the heat to medium-low and pour the egg and cottage cheese mixture over the spinach.

  • 5

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

  • 6

    While the eggs cook, toast the sprouted grain bread until golden brown.

  • 7

    Plate the scrambled eggs alongside the toast and top with sliced avocado.

  • 8

    Season with a pinch of sea pepper or red pepper flakes if desired.