Name: Cottage Cheese Egg Scramble with Sautéed Spinach and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 3 tablespoons liquid egg whites; 1/2 cup low-fat cottage cheese (2%); 2 cups fresh baby spinach; 1/2 cup cherry tomatoes, halved; 1 teaspoon extra virgin olive oil; 1 slice sprouted grain bread

Cottage Cheese Egg Scramble with Sautéed Spinach and Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach and Tomatoes

Fluffy eggs scrambled with creamy cottage cheese and sautéed baby spinach, served with burst cherry tomatoes and a slice of toasted sprouted grain bread.

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NUTRITION

Protein

35.8g

Fat

17.5g

Carbs

25.9g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

3 tablespoons liquid egg whites

1/2 cup low-fat cottage cheese (2%)

2 cups fresh baby spinach

1/2 cup cherry tomatoes, halved

1 teaspoon extra virgin olive oil

1 slice sprouted grain bread

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PREPARATION

1
Whisk together the eggs, egg whites, and cottage cheese in a bowl until well combined.
2
Heat olive oil in a non-stick skillet over medium heat.
3
Add the cherry tomatoes and sauté for 2-3 minutes until they begin to soften and blister.
4
Toss in the baby spinach and cook until just wilted.
5
Pour the egg and cottage cheese mixture into the skillet.
6
Gently stir with a spatula, cooking until the eggs are set but still creamy.
7
Toast the sprouted grain bread until golden brown.
8
Serve the scramble immediately alongside the toast.