Cottage Cheese Egg Scramble with Spinach and Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Egg Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Tomatoes

A light yet satisfying breakfast scramble where fluffy eggs blend with creamy low-fat cottage cheese, fresh spinach, and juicy cherry tomatoes, finished with a drizzle of olive oil and a hint of avocado for a velvety texture and subtle richness.

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NUTRITION

342kcal
Protein
23.5g
Fat
24g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs (approx 100g total)

1/3 cup Low-Fat Cottage Cheese (approx 75g)

1 cup Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

2 tsp Olive Oil

1/8 Avocado (approx 20g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.

  • 2

    While the oil heats, whisk the eggs in a bowl until well blended.

  • 3

    Pour the eggs into the skillet and allow them to set slightly before stirring gently.

  • 4

    Add the low-fat cottage cheese, fresh spinach, and halved cherry tomatoes to the eggs.

  • 5

    Gently stir the mixture until the spinach wilts and the eggs are softly scrambled.

  • 6

    Remove the skillet from heat and gently fold in the small chunks of avocado.

  • 7

    Season with salt and pepper to taste, and serve immediately.

Cottage Cheese Egg Scramble with Spinach and Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Egg Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Tomatoes

A light yet satisfying breakfast scramble where fluffy eggs blend with creamy low-fat cottage cheese, fresh spinach, and juicy cherry tomatoes, finished with a drizzle of olive oil and a hint of avocado for a velvety texture and subtle richness.

NUTRITION

342kcal
Protein
23.5g
Fat
24g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs (approx 100g total)

1/3 cup Low-Fat Cottage Cheese (approx 75g)

1 cup Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

2 tsp Olive Oil

1/8 Avocado (approx 20g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.

  • 2

    While the oil heats, whisk the eggs in a bowl until well blended.

  • 3

    Pour the eggs into the skillet and allow them to set slightly before stirring gently.

  • 4

    Add the low-fat cottage cheese, fresh spinach, and halved cherry tomatoes to the eggs.

  • 5

    Gently stir the mixture until the spinach wilts and the eggs are softly scrambled.

  • 6

    Remove the skillet from heat and gently fold in the small chunks of avocado.

  • 7

    Season with salt and pepper to taste, and serve immediately.