Hearty Scrambled Eggs with Spinach

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

Hearty Scrambled Eggs with Spinach

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Spinach

Fluffy eggs scrambled with creamy cottage cheese and vibrant baby spinach, served on toasted sprouted grain bread for a satisfying and savory morning meal.

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NUTRITION

524kcal
Protein
48.8g
Fat
24.9g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

0.5 cup low-fat cottage cheese

1 cup fresh baby spinach

1 tsp extra virgin olive oil

1 slice sprouted grain bread

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    In a medium bowl, whisk together the whole eggs, liquid egg whites, and cottage cheese until the mixture is smooth and well combined.

  • 2

    Heat a non-stick skillet over medium-low heat and add the extra virgin olive oil to coat the surface.

  • 3

    Add the fresh baby spinach to the skillet and sauté for 1 minute until the leaves are just wilted and bright green.

  • 4

    Pour the egg and cottage cheese mixture into the skillet, letting it sit for a few seconds before gently stirring with a silicone spatula.

  • 5

    Continue to cook the eggs slowly, folding them over until they are soft and creamy, then stir in the crumbled feta cheese.

  • 6

    Season the scramble with sea salt and black pepper, then serve immediately over a piece of warm, toasted sprouted grain bread.

Hearty Scrambled Eggs with Spinach

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

Hearty Scrambled Eggs with Spinach

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Spinach

Fluffy eggs scrambled with creamy cottage cheese and vibrant baby spinach, served on toasted sprouted grain bread for a satisfying and savory morning meal.

NUTRITION

524kcal
Protein
48.8g
Fat
24.9g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

0.5 cup low-fat cottage cheese

1 cup fresh baby spinach

1 tsp extra virgin olive oil

1 slice sprouted grain bread

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    In a medium bowl, whisk together the whole eggs, liquid egg whites, and cottage cheese until the mixture is smooth and well combined.

  • 2

    Heat a non-stick skillet over medium-low heat and add the extra virgin olive oil to coat the surface.

  • 3

    Add the fresh baby spinach to the skillet and sauté for 1 minute until the leaves are just wilted and bright green.

  • 4

    Pour the egg and cottage cheese mixture into the skillet, letting it sit for a few seconds before gently stirring with a silicone spatula.

  • 5

    Continue to cook the eggs slowly, folding them over until they are soft and creamy, then stir in the crumbled feta cheese.

  • 6

    Season the scramble with sea salt and black pepper, then serve immediately over a piece of warm, toasted sprouted grain bread.