Cottage Cheese Egg Scramble with Spinach and Tomato

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 Tomato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Tomato

Whisked eggs scrambled with protein-packed cottage cheese and wilted spinach, topped with burst cherry tomatoes for a juicy, savory finish.

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NUTRITION

317kcal
Protein
26g
Fat
19.4g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Low-Fat Cottage Cheese

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

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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 sauté for 2-3 minutes until the skins begin to blister and soften.

  • 3

    Toss in the baby spinach and cook just until wilted, then temporarily remove the vegetables from the pan and set aside.

  • 4

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

  • 5

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

  • 6

    Cook slowly, using a silicone spatula to gently fold the eggs until they are just set but still retain a soft, creamy texture.

  • 7

    Stir the sautéed tomatoes and spinach back into the scramble, season with a crack of fresh black pepper, and serve immediately.

Cottage Cheese Egg Scramble with Spinach and Tomato

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 Tomato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Tomato

Whisked eggs scrambled with protein-packed cottage cheese and wilted spinach, topped with burst cherry tomatoes for a juicy, savory finish.

NUTRITION

317kcal
Protein
26g
Fat
19.4g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Low-Fat Cottage Cheese

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

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 sauté for 2-3 minutes until the skins begin to blister and soften.

  • 3

    Toss in the baby spinach and cook just until wilted, then temporarily remove the vegetables from the pan and set aside.

  • 4

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

  • 5

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

  • 6

    Cook slowly, using a silicone spatula to gently fold the eggs until they are just set but still retain a soft, creamy texture.

  • 7

    Stir the sautéed tomatoes and spinach back into the scramble, season with a crack of fresh black pepper, and serve immediately.