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

Savor this light and refreshing scramble where fluffy eggs meet a hint of cottage cheese, complemented by fresh spinach and juicy tomatoes. Finished with a drizzle of olive oil, this dish offers a delightful blend of creamy textures and garden-fresh flavors perfect for a nutritious start to your day.

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NUTRITION

373kcal
Protein
29.2g
Fat
28.8g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100g total)

1/8 cup Low-Fat Cottage Cheese (approx. 30g)

1 medium Tomato

1 cup Spinach

About 1 tbsp plus 1 tsp Olive Oil

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PREPARATION

  • 1

    Crack the 2 eggs into a bowl and whisk until well combined.

  • 2

    Stir in the 1/8 cup of cottage cheese, which adds subtle creaminess without overpowering the scramble.

  • 3

    Dice the medium tomato and roughly chop the spinach.

  • 4

    Heat a non-stick skillet over medium heat and add the olive oil (1 tbsp plus 1 tsp) to coat the pan.

  • 5

    Pour in the egg mixture and let it sit for a few seconds until it begins to set.

  • 6

    Add the chopped tomato and spinach to the eggs, gently stirring to incorporate the vegetables evenly.

  • 7

    Cook until the eggs are softly scrambled and the vegetables are tender, about 3-4 minutes.

  • 8

    Season with salt and pepper to taste and serve warm.

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

Savor this light and refreshing scramble where fluffy eggs meet a hint of cottage cheese, complemented by fresh spinach and juicy tomatoes. Finished with a drizzle of olive oil, this dish offers a delightful blend of creamy textures and garden-fresh flavors perfect for a nutritious start to your day.

NUTRITION

373kcal
Protein
29.2g
Fat
28.8g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100g total)

1/8 cup Low-Fat Cottage Cheese (approx. 30g)

1 medium Tomato

1 cup Spinach

About 1 tbsp plus 1 tsp Olive Oil

PREPARATION

  • 1

    Crack the 2 eggs into a bowl and whisk until well combined.

  • 2

    Stir in the 1/8 cup of cottage cheese, which adds subtle creaminess without overpowering the scramble.

  • 3

    Dice the medium tomato and roughly chop the spinach.

  • 4

    Heat a non-stick skillet over medium heat and add the olive oil (1 tbsp plus 1 tsp) to coat the pan.

  • 5

    Pour in the egg mixture and let it sit for a few seconds until it begins to set.

  • 6

    Add the chopped tomato and spinach to the eggs, gently stirring to incorporate the vegetables evenly.

  • 7

    Cook until the eggs are softly scrambled and the vegetables are tender, about 3-4 minutes.

  • 8

    Season with salt and pepper to taste and serve warm.