Cottage Cheese Egg Scramble with Spinach and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Tomatoes

Pan-scrambled eggs folded with creamy cottage cheese, wilted spinach, and burst cherry tomatoes, served with sprouted toast for a satisfyingly toasted finish.

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NUTRITION

368kcal
Protein
26.4g
Fat
16.3g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1 tsp Extra Virgin Olive Oil

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1.5 slices 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 olive oil in a non-stick skillet over medium heat.

  • 3

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

  • 4

    Toss in the baby spinach and cook just until wilted, about 1 minute.

  • 5

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

  • 6

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

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Serve the scramble immediately alongside the warm toast.

Cottage Cheese Egg Scramble with Spinach and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Tomatoes

Pan-scrambled eggs folded with creamy cottage cheese, wilted spinach, and burst cherry tomatoes, served with sprouted toast for a satisfyingly toasted finish.

NUTRITION

368kcal
Protein
26.4g
Fat
16.3g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1 tsp Extra Virgin Olive Oil

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1.5 slices Sprouted Grain Bread

PREPARATION

  • 1

    Whisk the eggs and cottage cheese together 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 to the skillet and sauté for 2-3 minutes until the skins begin to soften and burst.

  • 4

    Toss in the baby spinach and cook just until wilted, about 1 minute.

  • 5

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

  • 6

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

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Serve the scramble immediately alongside the warm toast.