Cottage Cheese and Egg Scramble with Sautéed Spinach

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

Cottage Cheese and Egg Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Sautéed Spinach

Whisked eggs and cottage cheese scrambled with tender baby spinach, served alongside sprouted grain toast and buttery avocado.

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NUTRITION

437kcal
Protein
31.9g
Fat
23.6g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Low Fat Cottage Cheese

2 cups Baby Spinach

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

1/4 Avocado

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PREPARATION

  • 1

    In a medium bowl, whisk together the eggs and cottage cheese 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

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

  • 5

    Cook, stirring gently with a silicone spatula, until the eggs are softly set and creamy.

  • 6

    While the eggs cook, toast the sprouted grain bread until golden.

  • 7

    Slice the avocado and place it on top of the toast, seasoning with a pinch of sea salt if desired.

  • 8

    Serve the warm scramble immediately alongside the avocado toast.

Cottage Cheese and Egg Scramble with Sautéed Spinach

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

Cottage Cheese and Egg Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Sautéed Spinach

Whisked eggs and cottage cheese scrambled with tender baby spinach, served alongside sprouted grain toast and buttery avocado.

NUTRITION

437kcal
Protein
31.9g
Fat
23.6g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Low Fat Cottage Cheese

2 cups Baby Spinach

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

1/4 Avocado

PREPARATION

  • 1

    In a medium bowl, whisk together the eggs and cottage cheese 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

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

  • 5

    Cook, stirring gently with a silicone spatula, until the eggs are softly set and creamy.

  • 6

    While the eggs cook, toast the sprouted grain bread until golden.

  • 7

    Slice the avocado and place it on top of the toast, seasoning with a pinch of sea salt if desired.

  • 8

    Serve the warm scramble immediately alongside the avocado toast.