Cottage Cheese Scramble with Sautéed Spinach and Cherry Tomatoes

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

Cottage Cheese Scramble with Sautéed Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Sautéed Spinach and Cherry Tomatoes

Creamy eggs scrambled with cottage cheese and served with wilted spinach, buttery avocado, and blistered cherry tomatoes on sprouted toast.

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NUTRITION

476kcal
Protein
23.7g
Fat
31.9g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3 tbsp 2% Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

50g Avocado

1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the cherry tomatoes to the skillet and cook for 3 to 4 minutes until they begin to soften and show blistered skins.

  • 3

    Toss the fresh spinach into the skillet and sauté for about 1 minute until just wilted, then transfer the vegetables to a plate.

  • 4

    In a small mixing bowl, whisk the eggs and cottage cheese together until the mixture is well combined.

  • 5

    Reduce the skillet heat to medium-low and pour in the egg and cottage cheese mixture.

  • 6

    Stir the eggs slowly and gently with a silicone spatula, folding them until they are set but still maintain a creamy texture.

  • 7

    Toast the sprouted grain bread until it reaches your desired level of crispness.

  • 8

    Serve the creamy scramble alongside the sautéed vegetables, sliced avocado, and the warm toast.

Cottage Cheese Scramble with Sautéed Spinach and Cherry Tomatoes

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

Cottage Cheese Scramble with Sautéed Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Sautéed Spinach and Cherry Tomatoes

Creamy eggs scrambled with cottage cheese and served with wilted spinach, buttery avocado, and blistered cherry tomatoes on sprouted toast.

NUTRITION

476kcal
Protein
23.7g
Fat
31.9g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3 tbsp 2% Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

50g Avocado

1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the cherry tomatoes to the skillet and cook for 3 to 4 minutes until they begin to soften and show blistered skins.

  • 3

    Toss the fresh spinach into the skillet and sauté for about 1 minute until just wilted, then transfer the vegetables to a plate.

  • 4

    In a small mixing bowl, whisk the eggs and cottage cheese together until the mixture is well combined.

  • 5

    Reduce the skillet heat to medium-low and pour in the egg and cottage cheese mixture.

  • 6

    Stir the eggs slowly and gently with a silicone spatula, folding them until they are set but still maintain a creamy texture.

  • 7

    Toast the sprouted grain bread until it reaches your desired level of crispness.

  • 8

    Serve the creamy scramble alongside the sautéed vegetables, sliced avocado, and the warm toast.