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 wilted baby spinach, served alongside toasted sprouted grain bread for a satisfyingly crunchy finish.

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NUTRITION

411kcal
Protein
25.8g
Fat
25.5g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Whisk the eggs and cottage cheese together in a small bowl until the mixture is well combined and slightly frothy.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Using a silicone spatula, gently push the eggs from the edges toward the center, allowing the uncooked portion to flow to the bottom.

  • 6

    Continue cooking until the eggs are set but still look moist and creamy, which should take about 3-4 minutes.

  • 7

    Remove from heat and season with a pinch of sea salt and black pepper if desired.

  • 8

    Serve the scramble immediately with a slice of toasted sprouted grain bread.

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 wilted baby spinach, served alongside toasted sprouted grain bread for a satisfyingly crunchy finish.

NUTRITION

411kcal
Protein
25.8g
Fat
25.5g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Whisk the eggs and cottage cheese together in a small bowl until the mixture is well combined and slightly frothy.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Using a silicone spatula, gently push the eggs from the edges toward the center, allowing the uncooked portion to flow to the bottom.

  • 6

    Continue cooking until the eggs are set but still look moist and creamy, which should take about 3-4 minutes.

  • 7

    Remove from heat and season with a pinch of sea salt and black pepper if desired.

  • 8

    Serve the scramble immediately with a slice of toasted sprouted grain bread.