Egg and Cottage Cheese Scramble with Sautéed Spinach and Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Cottage Cheese Scramble with Sautéed Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg and Cottage Cheese Scramble with Sautéed Spinach and Tomatoes

Fluffy eggs scrambled with creamy cottage cheese and served with olive oil-sautéed spinach and burst cherry tomatoes, finished with a side of juicy blueberries.

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NUTRITION

410kcal
Protein
33g
Fat
21.7g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1/2 cup Fresh Blueberries

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PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

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

  • 3

    Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set them aside.

  • 4

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

  • 5

    Wipe the skillet clean, add the remaining teaspoon of olive oil, and pour in the egg mixture.

  • 6

    Cook the eggs, stirring gently with a spatula, until they are nearly set.

  • 7

    Fold in the cottage cheese and continue cooking for another minute until the mixture is hot and creamy.

  • 8

    Serve the scramble immediately alongside the sautéed vegetables and a side of fresh blueberries.

Egg and Cottage Cheese Scramble with Sautéed Spinach and Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Cottage Cheese Scramble with Sautéed Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg and Cottage Cheese Scramble with Sautéed Spinach and Tomatoes

Fluffy eggs scrambled with creamy cottage cheese and served with olive oil-sautéed spinach and burst cherry tomatoes, finished with a side of juicy blueberries.

NUTRITION

410kcal
Protein
33g
Fat
21.7g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1/2 cup Fresh Blueberries

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

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

  • 3

    Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set them aside.

  • 4

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

  • 5

    Wipe the skillet clean, add the remaining teaspoon of olive oil, and pour in the egg mixture.

  • 6

    Cook the eggs, stirring gently with a spatula, until they are nearly set.

  • 7

    Fold in the cottage cheese and continue cooking for another minute until the mixture is hot and creamy.

  • 8

    Serve the scramble immediately alongside the sautéed vegetables and a side of fresh blueberries.