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 folded with creamy cottage cheese and wilted spinach, served with toasted sprouted bread for a satisfyingly buttery finish.

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NUTRITION

461kcal
Protein
35.4g
Fat
22.9g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3 tablespoons Liquid Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Fresh Spinach

2 teaspoons Ghee

1 slice Sprouted Grain Bread

1/4 cup Fresh Blueberries

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PREPARATION

  • 1

    Heat the ghee in a non-toxic non-stick skillet over medium-low heat.

  • 2

    Add the fresh spinach to the skillet and sauté until just wilted, then remove the spinach and set it aside.

  • 3

    In a small bowl, whisk together the whole eggs and egg whites until the mixture is uniform.

  • 4

    Pour the egg mixture into the same skillet, cooking low and slow while stirring gently with a spatula to create soft curds.

  • 5

    When the eggs are nearly set but still slightly moist, fold in the cottage cheese and the cooked spinach.

  • 6

    Continue to cook for another 30 seconds until the cheese is warmed through and the eggs are fully set.

  • 7

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread and fresh blueberries.

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 folded with creamy cottage cheese and wilted spinach, served with toasted sprouted bread for a satisfyingly buttery finish.

NUTRITION

461kcal
Protein
35.4g
Fat
22.9g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3 tablespoons Liquid Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Fresh Spinach

2 teaspoons Ghee

1 slice Sprouted Grain Bread

1/4 cup Fresh Blueberries

PREPARATION

  • 1

    Heat the ghee in a non-toxic non-stick skillet over medium-low heat.

  • 2

    Add the fresh spinach to the skillet and sauté until just wilted, then remove the spinach and set it aside.

  • 3

    In a small bowl, whisk together the whole eggs and egg whites until the mixture is uniform.

  • 4

    Pour the egg mixture into the same skillet, cooking low and slow while stirring gently with a spatula to create soft curds.

  • 5

    When the eggs are nearly set but still slightly moist, fold in the cottage cheese and the cooked spinach.

  • 6

    Continue to cook for another 30 seconds until the cheese is warmed through and the eggs are fully set.

  • 7

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread and fresh blueberries.