Cottage Cheese Egg 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 Egg Scramble with Sautéed Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach and Cherry Tomatoes

Fluffy eggs scrambled with creamy cottage cheese and fresh baby spinach, served with blistered cherry tomatoes and a slice of toasted sprouted bread for a satisfying crunch.

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NUTRITION

423kcal
Protein
26.9g
Fat
24.8g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup 2% Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tbsp Ghee

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and sauté for 2 minutes until the skins begin to blister.

  • 4

    Add the baby spinach to the pan and cook until just wilted.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the vegetables.

  • 6

    Gently stir the eggs with a spatula, cooking until they are set but still moist and creamy.

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Serve the scramble immediately alongside the warm toast.

Cottage Cheese Egg 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 Egg Scramble with Sautéed Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach and Cherry Tomatoes

Fluffy eggs scrambled with creamy cottage cheese and fresh baby spinach, served with blistered cherry tomatoes and a slice of toasted sprouted bread for a satisfying crunch.

NUTRITION

423kcal
Protein
26.9g
Fat
24.8g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup 2% Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tbsp Ghee

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and sauté for 2 minutes until the skins begin to blister.

  • 4

    Add the baby spinach to the pan and cook until just wilted.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the vegetables.

  • 6

    Gently stir the eggs with a spatula, cooking until they are set but still moist and creamy.

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Serve the scramble immediately alongside the warm toast.