Scrambled Eggs with Cottage Cheese and 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 Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Spinach

Pan-scrambled eggs whisked with cottage cheese and wilted baby spinach, served with sprouted grain toast and sliced avocado for a finish that is wonderfully creamy.

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NUTRITION

448kcal
Protein
35.5g
Fat
24.6g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/3 cup Low-Fat Cottage Cheese (2%)

1/4 cup Liquid Egg Whites

1 cup Fresh Baby Spinach

1.5 teaspoons Ghee

1 slice Sprouted Whole Grain Bread

1/4 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Heat the ghee in a non-stick skillet over medium-low heat until melted.

  • 3

    Add the fresh baby spinach to the skillet and sauté for one minute until just wilted.

  • 4

    Pour the egg and cheese mixture into the pan and let it sit undisturbed for thirty seconds.

  • 5

    Gently push the eggs across the pan with a spatula to create soft curds.

  • 6

    Continue cooking until the eggs are set but still moist and fluffy.

  • 7

    Toast the sprouted grain bread and serve the eggs on the side topped with fresh avocado slices.

Scrambled Eggs with Cottage Cheese and 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 Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Spinach

Pan-scrambled eggs whisked with cottage cheese and wilted baby spinach, served with sprouted grain toast and sliced avocado for a finish that is wonderfully creamy.

NUTRITION

448kcal
Protein
35.5g
Fat
24.6g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/3 cup Low-Fat Cottage Cheese (2%)

1/4 cup Liquid Egg Whites

1 cup Fresh Baby Spinach

1.5 teaspoons Ghee

1 slice Sprouted Whole Grain Bread

1/4 medium Avocado

PREPARATION

  • 1

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

  • 2

    Heat the ghee in a non-stick skillet over medium-low heat until melted.

  • 3

    Add the fresh baby spinach to the skillet and sauté for one minute until just wilted.

  • 4

    Pour the egg and cheese mixture into the pan and let it sit undisturbed for thirty seconds.

  • 5

    Gently push the eggs across the pan with a spatula to create soft curds.

  • 6

    Continue cooking until the eggs are set but still moist and fluffy.

  • 7

    Toast the sprouted grain bread and serve the eggs on the side topped with fresh avocado slices.