# 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

## Ingredients

- 2 eggs (100 g)
- 50 g Cottage cheese, low fat
- 80 g Fresh spinach
- 100 g Tomatoes
- 1 tsp Rapeseed oil (4.5 g)
- Salt, to taste
- Pepper, to taste
- Nutmeg, to taste

## Method

1. Dice the tomato. Heat the oil in a non-stick pan and let the spinach wilt in it.
2. Whisk the eggs with salt, pepper and a little nutmeg and pour them into the pan.
3. Stir slowly over medium heat until the eggs are almost set.
4. 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.

## 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.

## Sources

- [Max Rubner-Institut: German food composition database (BLS) 4.0, CC BY 4.0](https://doi.org/10.25826/Data20251217-134202-0)
- [USDA FoodData Central, SR Legacy: weights of spoons, cloves and eggs](https://fdc.nal.usda.gov/)
- [BfR: Correct cooling of food in private households (German)](https://www.bfr.bund.de/fragen-und-antworten/thema/korrektes-kuehlen-von-lebensmitteln-im-privathaushalt/)

Original recipe: https://kostenlos-abnehmen.de/en/rezepte/ruehrei-spinat

If you use the recipe, please name kostenlos-abnehmen.de and link it. The nutrition values come from the BLS 4.0 of the Max Rubner-Institut (CC BY 4.0).