Cottage Cheese Scramble with Sautéed 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 Sautéed Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Sautéed Spinach and Cherry Tomatoes

Pan-scrambled eggs folded with creamy cottage cheese, served with wilted spinach and blistered cherry tomatoes for a burst of juicy flavor.

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NUTRITION

329kcal
Protein
23.7g
Fat
16g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

50g Low Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook for about 1 minute until just wilted, then remove the vegetables from the pan and set aside.

  • 4

    In a small bowl, whisk the eggs until well combined and pour them into the same skillet.

  • 5

    As the eggs begin to set, gently fold in the cottage cheese using a spatula.

  • 6

    Continue to scramble the eggs over medium-low heat until they are cooked through but still have a creamy texture.

  • 7

    Serve the scramble immediately alongside the sautéed vegetables and a piece of toasted sprouted grain bread.

Cottage Cheese Scramble with Sautéed 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 Sautéed Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Sautéed Spinach and Cherry Tomatoes

Pan-scrambled eggs folded with creamy cottage cheese, served with wilted spinach and blistered cherry tomatoes for a burst of juicy flavor.

NUTRITION

329kcal
Protein
23.7g
Fat
16g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

50g Low Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook for about 1 minute until just wilted, then remove the vegetables from the pan and set aside.

  • 4

    In a small bowl, whisk the eggs until well combined and pour them into the same skillet.

  • 5

    As the eggs begin to set, gently fold in the cottage cheese using a spatula.

  • 6

    Continue to scramble the eggs over medium-low heat until they are cooked through but still have a creamy texture.

  • 7

    Serve the scramble immediately alongside the sautéed vegetables and a piece of toasted sprouted grain bread.