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

Soft scrambled eggs with protein-rich cottage cheese and fresh spinach, served with a side of sprouted grain toast and cherry tomatoes that are savory and blistered.

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NUTRITION

415kcal
Protein
30g
Fat
21.8g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and cook for 2-3 minutes until the skins begin to burst and soften.

  • 4

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

  • 5

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

  • 6

    Using a spatula, gently move the eggs across the pan to form soft, creamy curds.

  • 7

    Remove from heat once the eggs are set but still moist.

  • 8

    Season with a pinch of sea salt and freshly cracked black pepper.

  • 9

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread.

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

Soft scrambled eggs with protein-rich cottage cheese and fresh spinach, served with a side of sprouted grain toast and cherry tomatoes that are savory and blistered.

NUTRITION

415kcal
Protein
30g
Fat
21.8g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and cook for 2-3 minutes until the skins begin to burst and soften.

  • 4

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

  • 5

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

  • 6

    Using a spatula, gently move the eggs across the pan to form soft, creamy curds.

  • 7

    Remove from heat once the eggs are set but still moist.

  • 8

    Season with a pinch of sea salt and freshly cracked black pepper.

  • 9

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread.