Cottage Cheese Scramble with Spinach and Roasted Tomatoes

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

Cottage Cheese Scramble with Spinach and Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Tomatoes

Savor a hearty yet light breakfast scramble featuring creamy low-fat cottage cheese blended with fluffy eggs, tender spinach, and sweet roasted cherry tomatoes, all served atop a toasted slice of whole-grain bread. This balanced dish delivers comforting flavors and a satisfying texture, making it a perfect start to a busy day.

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NUTRITION

387kcal
Protein
35g
Fat
18.4g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

2 large eggs (approx 100g)

130g low-fat cottage cheese

50g fresh spinach

100g cherry tomatoes, halved

1 slice whole-grain bread (approx 40g)

1 teaspoon olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (or use a skillet for stovetop roasting) for the tomatoes.

  • 2

    Place the cherry tomatoes on a small baking tray, drizzle with half the olive oil, and roast for about 10 minutes until they begin to soften. Alternatively, you can sauté them in a separate pan.

  • 3

    While the tomatoes roast, whisk the eggs in a bowl. Stir in the low-fat cottage cheese until well combined.

  • 4

    Heat the remaining olive oil in a nonstick skillet over medium heat. Add the fresh spinach and sauté briefly until wilted.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the spinach. Cook gently, stirring occasionally, until the eggs are softly scrambled.

  • 6

    Toast the whole-grain bread until it's lightly browned.

  • 7

    Plate the scramble on the toast and top with the roasted cherry tomatoes. Serve immediately.

Cottage Cheese Scramble with Spinach and Roasted Tomatoes

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

Cottage Cheese Scramble with Spinach and Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Tomatoes

Savor a hearty yet light breakfast scramble featuring creamy low-fat cottage cheese blended with fluffy eggs, tender spinach, and sweet roasted cherry tomatoes, all served atop a toasted slice of whole-grain bread. This balanced dish delivers comforting flavors and a satisfying texture, making it a perfect start to a busy day.

NUTRITION

387kcal
Protein
35g
Fat
18.4g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

2 large eggs (approx 100g)

130g low-fat cottage cheese

50g fresh spinach

100g cherry tomatoes, halved

1 slice whole-grain bread (approx 40g)

1 teaspoon olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F (or use a skillet for stovetop roasting) for the tomatoes.

  • 2

    Place the cherry tomatoes on a small baking tray, drizzle with half the olive oil, and roast for about 10 minutes until they begin to soften. Alternatively, you can sauté them in a separate pan.

  • 3

    While the tomatoes roast, whisk the eggs in a bowl. Stir in the low-fat cottage cheese until well combined.

  • 4

    Heat the remaining olive oil in a nonstick skillet over medium heat. Add the fresh spinach and sauté briefly until wilted.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the spinach. Cook gently, stirring occasionally, until the eggs are softly scrambled.

  • 6

    Toast the whole-grain bread until it's lightly browned.

  • 7

    Plate the scramble on the toast and top with the roasted cherry tomatoes. Serve immediately.