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 eggs scrambled with creamy cottage cheese and baby spinach, topped with cherry tomatoes that are pan-seared until they become blistered.

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NUTRITION

316kcal
Protein
26.6g
Fat
19.4g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1.5 teaspoons Avocado Oil

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PREPARATION

  • 1

    Whisk the eggs in a small bowl until the yolks and whites are fully combined.

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and cook for about 2 minutes until the skins begin to soften and blister.

  • 4

    Toss in the baby spinach and sauté briefly until the leaves are just wilted.

  • 5

    Reduce the heat to medium-low and pour the whisked eggs into the pan.

  • 6

    Gently fold in the cottage cheese as the eggs start to set, creating a creamy texture.

  • 7

    Continue to stir slowly until the eggs are cooked through but still tender.

  • 8

    Season with a pinch of sea salt and black pepper before serving hot.

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 eggs scrambled with creamy cottage cheese and baby spinach, topped with cherry tomatoes that are pan-seared until they become blistered.

NUTRITION

316kcal
Protein
26.6g
Fat
19.4g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1.5 teaspoons Avocado Oil

PREPARATION

  • 1

    Whisk the eggs in a small bowl until the yolks and whites are fully combined.

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and cook for about 2 minutes until the skins begin to soften and blister.

  • 4

    Toss in the baby spinach and sauté briefly until the leaves are just wilted.

  • 5

    Reduce the heat to medium-low and pour the whisked eggs into the pan.

  • 6

    Gently fold in the cottage cheese as the eggs start to set, creating a creamy texture.

  • 7

    Continue to stir slowly until the eggs are cooked through but still tender.

  • 8

    Season with a pinch of sea salt and black pepper before serving hot.