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

Enjoy a light yet satisfying breakfast featuring a delicate scramble of egg and low‐fat cottage cheese enriched with fresh spinach and chopped tomatoes. Enhanced with a hint of olive oil, roasted small potato cubes, and creamy avocado, this dish offers a balanced mix of textures and flavors that delight the palate and provide a nourishing start to your day.

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NUTRITION

513kcal
Protein
25.8g
Fat
27g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

1 large Egg (50g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 cup Fresh Spinach (30g)

1/2 cup chopped Cherry Tomatoes (83g)

2 teaspoons Olive Oil (9g)

1 small Potato (130g)

1/2 Ripe Avocado (100g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the small potato, then cut it into small cubes. Toss the potato cubes with a pinch of salt and a little olive oil, and roast in the oven for about 20 minutes or until tender and lightly golden.

  • 2

    While the potato is roasting, lightly spray or heat a non-stick skillet over medium heat with the remaining olive oil. Add the fresh spinach and chopped tomatoes, cooking for 1-2 minutes until the spinach just begins to wilt.

  • 3

    In a bowl, whisk together the egg and low-fat cottage cheese until well combined.

  • 4

    Pour the egg and cottage cheese mixture into the skillet with the spinach and tomatoes. Gently stir, allowing the eggs to softly scramble and incorporate the vegetables.

  • 5

    Once the scramble is mostly cooked but still slightly creamy, turn off the heat and fold in the roasted potato cubes.

  • 6

    Plate your scramble and top with sliced avocado. Season with a pinch of salt and pepper to taste before serving.

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

Enjoy a light yet satisfying breakfast featuring a delicate scramble of egg and low‐fat cottage cheese enriched with fresh spinach and chopped tomatoes. Enhanced with a hint of olive oil, roasted small potato cubes, and creamy avocado, this dish offers a balanced mix of textures and flavors that delight the palate and provide a nourishing start to your day.

NUTRITION

513kcal
Protein
25.8g
Fat
27g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

1 large Egg (50g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 cup Fresh Spinach (30g)

1/2 cup chopped Cherry Tomatoes (83g)

2 teaspoons Olive Oil (9g)

1 small Potato (130g)

1/2 Ripe Avocado (100g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the small potato, then cut it into small cubes. Toss the potato cubes with a pinch of salt and a little olive oil, and roast in the oven for about 20 minutes or until tender and lightly golden.

  • 2

    While the potato is roasting, lightly spray or heat a non-stick skillet over medium heat with the remaining olive oil. Add the fresh spinach and chopped tomatoes, cooking for 1-2 minutes until the spinach just begins to wilt.

  • 3

    In a bowl, whisk together the egg and low-fat cottage cheese until well combined.

  • 4

    Pour the egg and cottage cheese mixture into the skillet with the spinach and tomatoes. Gently stir, allowing the eggs to softly scramble and incorporate the vegetables.

  • 5

    Once the scramble is mostly cooked but still slightly creamy, turn off the heat and fold in the roasted potato cubes.

  • 6

    Plate your scramble and top with sliced avocado. Season with a pinch of salt and pepper to taste before serving.