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

Fluffy eggs scrambled with creamy cottage cheese, fresh spinach, and burst cherry tomatoes for a breakfast that is incredibly velvety.

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NUTRITION

285kcal
Protein
24.3g
Fat
17.7g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 Egg White

1/4 cup 2% Low Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

1.5 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    In a small bowl, whisk together the whole eggs, egg white, 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 2-3 minutes until they begin to soften and blister.

  • 4

    Add the baby spinach to the pan and toss until just wilted.

  • 5

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

  • 6

    Gently stir the eggs with a spatula, cooking until the eggs are set but still moist and creamy.

  • 7

    Season with a pinch of sea salt and cracked 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

Fluffy eggs scrambled with creamy cottage cheese, fresh spinach, and burst cherry tomatoes for a breakfast that is incredibly velvety.

NUTRITION

285kcal
Protein
24.3g
Fat
17.7g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 Egg White

1/4 cup 2% Low Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

1.5 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    In a small bowl, whisk together the whole eggs, egg white, 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 2-3 minutes until they begin to soften and blister.

  • 4

    Add the baby spinach to the pan and toss until just wilted.

  • 5

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

  • 6

    Gently stir the eggs with a spatula, cooking until the eggs are set but still moist and creamy.

  • 7

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