Scrambled eggs with spinach and cottage cheese
A savoury breakfast that is quick. The cottage cheese keeps the eggs moist and adds extra protein.
- Time
- 10 min
- Portions
- 1
- Energy
- 248 kcal
- Protein
- 21.7 g
Ingredients
- To taste: Salt, Pepper, Nutmeg
Takes the recipe with 1 portion into the app, with grams and nutrition.
Method
- Dice the tomato. Heat the oil in a non-stick pan and let the spinach wilt in it.
- Whisk the eggs with salt, pepper and a little nutmeg and pour them into the pan.
- Stir slowly over medium heat until the eggs are almost set.
- Fold in the cottage cheese and tomato and let them warm through.
Nutrition
| Nutrient | per portion | per 100 g |
|---|---|---|
| Energy | 248 kcal | 74 kcal |
| Protein | 21.7 g | 6.5 g |
| Fat | 14.5 g | 4.3 g |
| Carbohydrates | 5.8 g | 1.7 g |
| Fibre | 2.7 g | 0.8 g |
Calculated with the values of the German food composition database BLS 4.0. Spoons are level, their weight comes from the USDA database, an egg counts as 50 g without shell. Seasonings to taste are not counted. Per 100 g refers to the weight of the ingredients before cooking.1
Good to know
- Frozen leaf spinach works too. Squeeze it well, or the eggs turn watery.
- With a slice of wholemeal bread it becomes lunch. Log the bread separately.
Storage
Best fresh. Leftovers covered in the fridge for 2 to 3 days.3