Cottage Cheese Egg Scramble with Sautéed 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 Sautéed Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach and Tomatoes

Soft-scrambled eggs with cottage cheese and sautéed spinach served over sprouted grain toast, topped with juicy blistered tomatoes.

Try 7 days free, then $12.99 / mo.

NUTRITION

385kcal
Protein
26.3g
Fat
21.1g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup 2% Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

Try 7 days free, then $12.99 / mo.

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 pan and cook for two minutes until the skins begin to soften.

  • 4

    Toss in the spinach and sauté 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 until they are softly set and creamy.

  • 7

    Toast the sprouted grain bread until golden and crisp.

  • 8

    Spoon the scramble over the toast and season with a pinch of sea salt and black pepper.

Cottage Cheese Egg Scramble with Sautéed 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 Sautéed Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach and Tomatoes

Soft-scrambled eggs with cottage cheese and sautéed spinach served over sprouted grain toast, topped with juicy blistered tomatoes.

NUTRITION

385kcal
Protein
26.3g
Fat
21.1g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup 2% Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 slice 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 pan and cook for two minutes until the skins begin to soften.

  • 4

    Toss in the spinach and sauté 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 until they are softly set and creamy.

  • 7

    Toast the sprouted grain bread until golden and crisp.

  • 8

    Spoon the scramble over the toast and season with a pinch of sea salt and black pepper.