Cottage Cheese 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 Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Cherry Tomatoes

Soft scrambled eggs folded with creamy cottage cheese and wilted spinach, served over toasted sprouted bread with blistered cherry tomatoes for a burst of juicy sweetness.

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NUTRITION

348kcal
Protein
26.3g
Fat
17g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Whisk the eggs and cottage cheese in a small bowl until well combined.

  • 2

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

  • 3

    Add the cherry tomatoes and sauté until they begin to soften and blister.

  • 4

    Toss in the spinach and cook until just wilted.

  • 5

    Pour the egg mixture into the pan and cook, stirring gently, until the eggs are set and creamy.

  • 6

    Serve the scramble over a slice of toasted sprouted grain bread.

Cottage Cheese 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 Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Cherry Tomatoes

Soft scrambled eggs folded with creamy cottage cheese and wilted spinach, served over toasted sprouted bread with blistered cherry tomatoes for a burst of juicy sweetness.

NUTRITION

348kcal
Protein
26.3g
Fat
17g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Whisk the eggs and cottage cheese in a small bowl until well combined.

  • 2

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

  • 3

    Add the cherry tomatoes and sauté until they begin to soften and blister.

  • 4

    Toss in the spinach and cook until just wilted.

  • 5

    Pour the egg mixture into the pan and cook, stirring gently, until the eggs are set and creamy.

  • 6

    Serve the scramble over a slice of toasted sprouted grain bread.