Creamy Scrambled Eggs with Fresh Spinach and Cherry Tomatoes

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

Creamy Scrambled Eggs with Fresh Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Spinach and Cherry Tomatoes

Enjoy a silky, creamy scramble featuring a blend of whole eggs and egg whites enriched with a touch of low‐fat cottage cheese and milk. Fresh baby spinach and juicy cherry tomatoes add vibrant color and a burst of flavor, all gently sautéed in olive oil and seasoned with salt and pepper for a comforting, protein-packed meal.

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NUTRITION

371kcal
Protein
32.6g
Fat
22.8g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 egg whites

1 cup fresh spinach

1/2 cup halved cherry tomatoes

1/4 cup low-fat cottage cheese

1/4 cup whole milk

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Crack the 3 whole eggs and separate 2 egg whites into a bowl. Whisk them together with the 1/4 cup whole milk and 1/4 cup low-fat cottage cheese until well combined and slightly frothy.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 3

    Add the fresh spinach and halved cherry tomatoes to the skillet. Sauté for 1-2 minutes until the spinach is just wilted and the tomatoes soften slightly.

  • 4

    Pour the egg mixture over the vegetables in the skillet. Allow it to sit undisturbed for a few seconds until the edges begin to set.

  • 5

    Gently stir and fold the scramble using a spatula, cooking until the eggs are softly set but still creamy. Season with salt and pepper to taste.

  • 6

    Remove from heat and serve immediately while warm.

Creamy Scrambled Eggs with Fresh Spinach and Cherry Tomatoes

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

Creamy Scrambled Eggs with Fresh Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Spinach and Cherry Tomatoes

Enjoy a silky, creamy scramble featuring a blend of whole eggs and egg whites enriched with a touch of low‐fat cottage cheese and milk. Fresh baby spinach and juicy cherry tomatoes add vibrant color and a burst of flavor, all gently sautéed in olive oil and seasoned with salt and pepper for a comforting, protein-packed meal.

NUTRITION

371kcal
Protein
32.6g
Fat
22.8g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 egg whites

1 cup fresh spinach

1/2 cup halved cherry tomatoes

1/4 cup low-fat cottage cheese

1/4 cup whole milk

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Crack the 3 whole eggs and separate 2 egg whites into a bowl. Whisk them together with the 1/4 cup whole milk and 1/4 cup low-fat cottage cheese until well combined and slightly frothy.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 3

    Add the fresh spinach and halved cherry tomatoes to the skillet. Sauté for 1-2 minutes until the spinach is just wilted and the tomatoes soften slightly.

  • 4

    Pour the egg mixture over the vegetables in the skillet. Allow it to sit undisturbed for a few seconds until the edges begin to set.

  • 5

    Gently stir and fold the scramble using a spatula, cooking until the eggs are softly set but still creamy. Season with salt and pepper to taste.

  • 6

    Remove from heat and serve immediately while warm.