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

Fluffy eggs scrambled with creamy cottage cheese, wilted spinach, and burst cherry tomatoes, served with a side of crisp sprouted grain toast.

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NUTRITION

345kcal
Protein
26.1g
Fat
16.3g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low Fat Cottage Cheese (2%)

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and blister.

  • 3

    Toss in the baby spinach and cook for 1 minute until just wilted.

  • 4

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

  • 5

    Reduce the heat to medium-low and pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently stir with a spatula, pulling the cooked eggs from the edges toward the center until set but still moist and creamy.

  • 7

    Toast the sprouted grain bread until golden and crisp.

  • 8

    Transfer the scramble to a plate and serve immediately with the toast on the side.

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

Fluffy eggs scrambled with creamy cottage cheese, wilted spinach, and burst cherry tomatoes, served with a side of crisp sprouted grain toast.

NUTRITION

345kcal
Protein
26.1g
Fat
16.3g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low Fat Cottage Cheese (2%)

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and blister.

  • 3

    Toss in the baby spinach and cook for 1 minute until just wilted.

  • 4

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

  • 5

    Reduce the heat to medium-low and pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently stir with a spatula, pulling the cooked eggs from the edges toward the center until set but still moist and creamy.

  • 7

    Toast the sprouted grain bread until golden and crisp.

  • 8

    Transfer the scramble to a plate and serve immediately with the toast on the side.