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 cottage cheese and folded with wilted baby spinach, served with a slice of toasted sourdough for a satisfying crunch.

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NUTRITION

410kcal
Protein
26.1g
Fat
19.4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 slice Sourdough Bread

1.5 teaspoons Avocado Oil

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PREPARATION

  • 1

    In a small bowl, whisk together the eggs and cottage cheese until well combined.

  • 2

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

  • 3

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

  • 4

    Pour the egg and cottage cheese mixture over the spinach in the skillet.

  • 5

    Gently move the eggs across the pan with a spatula until they are set but still creamy.

  • 6

    Toast the sourdough bread until golden brown and crisp.

  • 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

Soft scrambled eggs whisked with cottage cheese and folded with wilted baby spinach, served with a slice of toasted sourdough for a satisfying crunch.

NUTRITION

410kcal
Protein
26.1g
Fat
19.4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 slice Sourdough Bread

1.5 teaspoons Avocado Oil

PREPARATION

  • 1

    In a small bowl, whisk together the eggs and cottage cheese until well combined.

  • 2

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

  • 3

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

  • 4

    Pour the egg and cottage cheese mixture over the spinach in the skillet.

  • 5

    Gently move the eggs across the pan with a spatula until they are set but still creamy.

  • 6

    Toast the sourdough bread until golden brown and crisp.

  • 7

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