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

Scrambled eggs with cottage cheese, fresh spinach, and cherry tomatoes, cooked slowly until the texture is perfectly velvety.

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NUTRITION

335kcal
Protein
26g
Fat
21.3g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

0.5 cup 2% Low-fat Cottage Cheese

1 cup Fresh Baby Spinach

0.5 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

    Whisk the eggs and cottage cheese together in a small bowl until the mixture is uniform.

  • 2

    Warm the olive oil in a non-stick skillet over medium-low heat.

  • 3

    Sauté the halved cherry tomatoes for about two minutes until the skins begin to blister.

  • 4

    Toss in the baby spinach and stir until just wilted.

  • 5

    Pour the egg mixture into the pan and cook slowly, stirring gently to create soft curds.

  • 6

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

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

Scrambled eggs with cottage cheese, fresh spinach, and cherry tomatoes, cooked slowly until the texture is perfectly velvety.

NUTRITION

335kcal
Protein
26g
Fat
21.3g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

0.5 cup 2% Low-fat Cottage Cheese

1 cup Fresh Baby Spinach

0.5 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

    Whisk the eggs and cottage cheese together in a small bowl until the mixture is uniform.

  • 2

    Warm the olive oil in a non-stick skillet over medium-low heat.

  • 3

    Sauté the halved cherry tomatoes for about two minutes until the skins begin to blister.

  • 4

    Toss in the baby spinach and stir until just wilted.

  • 5

    Pour the egg mixture into the pan and cook slowly, stirring gently to create soft curds.

  • 6

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