Cottage Cheese Egg Scramble with Spinach and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Tomatoes

Fluffy eggs scrambled with creamy cottage cheese, fresh spinach, and juicy cherry tomatoes for a protein-packed breakfast that stays incredibly moist.

Try 7 days free, then $12.99 / mo.

NUTRITION

305kcal
Protein
23.7g
Fat
20.1g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 tablespoons Liquid Egg Whites

1/4 cup Low Fat Cottage Cheese

2 teaspoons Extra Virgin Olive Oil

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a medium bowl, whisk together the whole eggs, liquid egg whites, and cottage cheese until well combined.

  • 2

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

  • 3

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

  • 4

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

  • 5

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

  • 6

    Gently fold the eggs with a spatula, cooking slowly until the curds are set but still look moist and creamy.

  • 7

    Remove from heat immediately and season with a pinch of salt and black pepper before serving.

Cottage Cheese Egg Scramble with Spinach and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Tomatoes

Fluffy eggs scrambled with creamy cottage cheese, fresh spinach, and juicy cherry tomatoes for a protein-packed breakfast that stays incredibly moist.

NUTRITION

305kcal
Protein
23.7g
Fat
20.1g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 tablespoons Liquid Egg Whites

1/4 cup Low Fat Cottage Cheese

2 teaspoons Extra Virgin Olive Oil

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

PREPARATION

  • 1

    In a medium bowl, whisk together the whole eggs, liquid egg whites, and cottage cheese until well combined.

  • 2

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

  • 3

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

  • 4

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

  • 5

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

  • 6

    Gently fold the eggs with a spatula, cooking slowly until the curds are set but still look moist and creamy.

  • 7

    Remove from heat immediately and season with a pinch of salt and black pepper before serving.