Cottage Cheese 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 Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Tomatoes

Start your day with this hearty scramble that combines creamy low-fat cottage cheese, a whole egg and additional egg whites for a perfect protein boost, mixed with fresh spinach, juicy tomatoes, and savory mushrooms sautéed in extra virgin olive oil. The balance of flavors and textures makes it a nourishing and satisfying breakfast.

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NUTRITION

305kcal
Protein
29.9g
Fat
14.5g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup low-fat cottage cheese (113g)

1 large egg

2 large egg whites

1 cup fresh spinach

1/2 cup diced tomatoes (90g)

50g white button mushrooms

1.5 tsp extra virgin olive oil

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PREPARATION

  • 1

    In a bowl, whisk together the whole egg and egg whites until well combined.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Add the mushrooms and sauté for about 2 minutes until they start to soften.

  • 3

    Add the spinach and diced tomatoes to the skillet, stirring for another 1-2 minutes until the spinach wilts slightly.

  • 4

    Pour in the egg mixture and gently stir to combine with the vegetables.

  • 5

    Once the eggs begin to set, gently fold in the cottage cheese, cooking for another 1-2 minutes until the scramble is cooked through but still creamy.

  • 6

    Season with salt and pepper to taste, then serve warm.

Cottage Cheese 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 Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Tomatoes

Start your day with this hearty scramble that combines creamy low-fat cottage cheese, a whole egg and additional egg whites for a perfect protein boost, mixed with fresh spinach, juicy tomatoes, and savory mushrooms sautéed in extra virgin olive oil. The balance of flavors and textures makes it a nourishing and satisfying breakfast.

NUTRITION

305kcal
Protein
29.9g
Fat
14.5g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup low-fat cottage cheese (113g)

1 large egg

2 large egg whites

1 cup fresh spinach

1/2 cup diced tomatoes (90g)

50g white button mushrooms

1.5 tsp extra virgin olive oil

PREPARATION

  • 1

    In a bowl, whisk together the whole egg and egg whites until well combined.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Add the mushrooms and sauté for about 2 minutes until they start to soften.

  • 3

    Add the spinach and diced tomatoes to the skillet, stirring for another 1-2 minutes until the spinach wilts slightly.

  • 4

    Pour in the egg mixture and gently stir to combine with the vegetables.

  • 5

    Once the eggs begin to set, gently fold in the cottage cheese, cooking for another 1-2 minutes until the scramble is cooked through but still creamy.

  • 6

    Season with salt and pepper to taste, then serve warm.