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

Fluffy eggs whisked with creamy cottage cheese and folded into sautéed baby spinach, served with sprouted toast and buttery avocado.

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NUTRITION

433kcal
Protein
34.6g
Fat
21.7g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-fat Cottage Cheese

2 tablespoons Liquid Egg Whites

2 cups Fresh Baby Spinach

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

30 grams Fresh Avocado

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

    Cook slowly, stirring gently with a spatula, until the eggs are soft and set but still moist.

  • 6

    Toast the sprouted grain bread and serve the scramble immediately with the sliced avocado on top or on the side.

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

Fluffy eggs whisked with creamy cottage cheese and folded into sautéed baby spinach, served with sprouted toast and buttery avocado.

NUTRITION

433kcal
Protein
34.6g
Fat
21.7g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-fat Cottage Cheese

2 tablespoons Liquid Egg Whites

2 cups Fresh Baby Spinach

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

30 grams Fresh Avocado

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

    Cook slowly, stirring gently with a spatula, until the eggs are soft and set but still moist.

  • 6

    Toast the sprouted grain bread and serve the scramble immediately with the sliced avocado on top or on the side.