Cottage Cheese Egg Scramble with Spinach and Cherry 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Cherry Tomatoes

Start your day with a light yet nourishing scramble that balances creamy cottage cheese with fresh, vibrant vegetables. This scramble elevates the classic egg dish by incorporating delicate spinach leaves and juicy cherry tomatoes, all lightly cooked in olive oil and finished with a hint of avocado for extra creaminess.

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NUTRITION

366kcal
Protein
28.7g
Fat
23.9g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (100g total)

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

1 cup Fresh Spinach (30g)

1/2 cup Cherry Tomatoes, halved (75g)

2 tsp Extra Virgin Olive Oil (10g)

1/8 medium Avocado (30g)

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PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until well blended.

  • 2

    Stir in the low-fat cottage cheese gently, keeping some texture.

  • 3

    Heat 2 teaspoons of extra virgin olive oil in a non-stick skillet over medium heat.

  • 4

    Add the fresh spinach to the skillet and sauté for about 1 minute until slightly wilted.

  • 5

    Pour in the egg and cottage cheese mixture and let it set for a few seconds before gently stirring.

  • 6

    Add the halved cherry tomatoes and continue to scramble until the eggs are cooked through, about 3-4 minutes.

  • 7

    Once nearly cooked, gently fold in the 1/8 portion of diced avocado to add creaminess without overcooking.

  • 8

    Season with salt and pepper to taste, then transfer to a plate and serve immediately.

Cottage Cheese Egg Scramble with Spinach and Cherry 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Cherry Tomatoes

Start your day with a light yet nourishing scramble that balances creamy cottage cheese with fresh, vibrant vegetables. This scramble elevates the classic egg dish by incorporating delicate spinach leaves and juicy cherry tomatoes, all lightly cooked in olive oil and finished with a hint of avocado for extra creaminess.

NUTRITION

366kcal
Protein
28.7g
Fat
23.9g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (100g total)

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

1 cup Fresh Spinach (30g)

1/2 cup Cherry Tomatoes, halved (75g)

2 tsp Extra Virgin Olive Oil (10g)

1/8 medium Avocado (30g)

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until well blended.

  • 2

    Stir in the low-fat cottage cheese gently, keeping some texture.

  • 3

    Heat 2 teaspoons of extra virgin olive oil in a non-stick skillet over medium heat.

  • 4

    Add the fresh spinach to the skillet and sauté for about 1 minute until slightly wilted.

  • 5

    Pour in the egg and cottage cheese mixture and let it set for a few seconds before gently stirring.

  • 6

    Add the halved cherry tomatoes and continue to scramble until the eggs are cooked through, about 3-4 minutes.

  • 7

    Once nearly cooked, gently fold in the 1/8 portion of diced avocado to add creaminess without overcooking.

  • 8

    Season with salt and pepper to taste, then transfer to a plate and serve immediately.