Cottage Cheese 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 Egg Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach

Soft-scrambled eggs folded with creamy cottage cheese and wilted baby spinach, served with a side of sprouted grain toast for a satisfyingly toasted finish.

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NUTRITION

308kcal
Protein
24g
Fat
17.8g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1/2 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

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

  • 3

    While the spinach cooks, crack the eggs into a small bowl and whisk together with the cottage cheese until well combined.

  • 4

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

  • 5

    Using a silicone spatula, gently push the eggs from the edges toward the center, cooking until they are soft and set but still moist.

  • 6

    Toast the half slice of sprouted grain bread until golden and crisp.

  • 7

    Plate the scramble immediately alongside the toast and season with a pinch of sea salt and cracked black pepper if desired.

Cottage Cheese 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 Egg Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach

Soft-scrambled eggs folded with creamy cottage cheese and wilted baby spinach, served with a side of sprouted grain toast for a satisfyingly toasted finish.

NUTRITION

308kcal
Protein
24g
Fat
17.8g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1/2 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

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

  • 3

    While the spinach cooks, crack the eggs into a small bowl and whisk together with the cottage cheese until well combined.

  • 4

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

  • 5

    Using a silicone spatula, gently push the eggs from the edges toward the center, cooking until they are soft and set but still moist.

  • 6

    Toast the half slice of sprouted grain bread until golden and crisp.

  • 7

    Plate the scramble immediately alongside the toast and season with a pinch of sea salt and cracked black pepper if desired.