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 Pasture-Raised Eggs; 1/4 cup 2% Low-Fat Cottage Cheese; 2 cups Fresh Baby Spinach; 1.5 teaspoons Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread; 1/2 tablespoon Ghee; 1 clove Garlic, minced

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

Creamy eggs whisked with cottage cheese and folded into garlicky sautéed spinach, served alongside toasted sprouted grain bread for a satisfying, protein-packed crunch.

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NUTRITION

Protein

24.8g

Fat

23g

Carbs

21g

SERVINGS

1 serving

INGREDIENTS

2 Large Pasture-Raised Eggs

1/4 cup 2% Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/2 tablespoon Ghee

1 clove Garlic, minced

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PREPARATION

1
In a small bowl, whisk together the eggs and cottage cheese until the mixture is well combined and slightly frothy.
2
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
3
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant but not browned.
4
Toss in the baby spinach and cook until just wilted, which should take about 1-2 minutes.
5
Reduce the heat to medium-low and pour the egg and cottage cheese mixture over the spinach.
6
Gently fold and stir the eggs with a spatula until they form soft, creamy curds and are just set.
7
While the eggs cook, toast the sprouted grain bread to your desired level of crispness.
8
Spread the ghee over the warm toast and serve immediately alongside the scrambled eggs.