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

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served with blistered cherry tomatoes and toasted sprouted grain bread.

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NUTRITION

367kcal
Protein
29.2g
Fat
17.1g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.45 cup 2% Cottage Cheese

1 cup Baby Spinach

0.5 cup Cherry Tomatoes

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    In a small bowl, whisk together the eggs and cottage cheese until the mixture is well combined.

  • 2

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

  • 3

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

  • 4

    Add the baby spinach to the pan and cook for about 1 minute until just wilted.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the vegetables.

  • 6

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

  • 7

    While the eggs finish cooking, toast the sprouted grain bread until golden.

  • 8

    Serve the scramble immediately alongside the warm toast.

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

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served with blistered cherry tomatoes and toasted sprouted grain bread.

NUTRITION

367kcal
Protein
29.2g
Fat
17.1g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.45 cup 2% Cottage Cheese

1 cup Baby Spinach

0.5 cup Cherry Tomatoes

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    In a small bowl, whisk together the eggs and cottage cheese until the mixture is well combined.

  • 2

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

  • 3

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

  • 4

    Add the baby spinach to the pan and cook for about 1 minute until just wilted.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the vegetables.

  • 6

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

  • 7

    While the eggs finish cooking, toast the sprouted grain bread until golden.

  • 8

    Serve the scramble immediately alongside the warm toast.