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 with tender sautéed spinach, served alongside a slice of warm, crisp toasted sprouted grain bread.

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NUTRITION

454kcal
Protein
30.1g
Fat
26.9g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the pan and sauté for one to two minutes until just wilted.

  • 3

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

  • 4

    Pour the egg mixture into the skillet over the spinach.

  • 5

    Gently push the eggs from the edges toward the center with a spatula, cooking until soft curds form and the eggs are just set.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Plate the scrambled eggs alongside the toast and season with a pinch of sea salt and black pepper.

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 with tender sautéed spinach, served alongside a slice of warm, crisp toasted sprouted grain bread.

NUTRITION

454kcal
Protein
30.1g
Fat
26.9g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the pan and sauté for one to two minutes until just wilted.

  • 3

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

  • 4

    Pour the egg mixture into the skillet over the spinach.

  • 5

    Gently push the eggs from the edges toward the center with a spatula, cooking until soft curds form and the eggs are just set.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Plate the scrambled eggs alongside the toast and season with a pinch of sea salt and black pepper.