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

Soft scrambled eggs whisked with creamy cottage cheese and folded with sautéed spinach, served with toasted sprouted bread for a satisfying crunch.

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NUTRITION

428kcal
Protein
26.5g
Fat
25.5g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1/3 cup low fat cottage cheese

2 cups fresh baby spinach

1/2 tablespoon avocado oil

1 slice sprouted grain bread

1/2 tablespoon ghee

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PREPARATION

  • 1

    Whisk the eggs and cottage cheese in a medium bowl until well combined and slightly frothy.

  • 2

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

  • 3

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 4

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

  • 5

    Cook slowly, using a spatula to gently push the eggs from the edges to the center until soft curds form.

  • 6

    While the eggs cook, toast the sprouted grain bread and spread with the ghee.

  • 7

    Season the eggs with a pinch of sea salt and black pepper before serving alongside the warm toast.

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

Soft scrambled eggs whisked with creamy cottage cheese and folded with sautéed spinach, served with toasted sprouted bread for a satisfying crunch.

NUTRITION

428kcal
Protein
26.5g
Fat
25.5g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1/3 cup low fat cottage cheese

2 cups fresh baby spinach

1/2 tablespoon avocado oil

1 slice sprouted grain bread

1/2 tablespoon ghee

PREPARATION

  • 1

    Whisk the eggs and cottage cheese in a medium bowl until well combined and slightly frothy.

  • 2

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

  • 3

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 4

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

  • 5

    Cook slowly, using a spatula to gently push the eggs from the edges to the center until soft curds form.

  • 6

    While the eggs cook, toast the sprouted grain bread and spread with the ghee.

  • 7

    Season the eggs with a pinch of sea salt and black pepper before serving alongside the warm toast.