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

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

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NUTRITION

329kcal
Protein
24.4g
Fat
16.1g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 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

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

  • 2

    Heat the olive oil in a non-stick skillet over medium heat and add the cherry tomatoes.

  • 3

    Sauté the tomatoes until the skins begin to pucker, then toss in the spinach until wilted.

  • 4

    Lower the heat slightly and pour in the egg mixture, stirring gently to form soft curds.

  • 5

    Remove from heat while the eggs are still moist and serve with toasted sprouted bread.

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

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

NUTRITION

329kcal
Protein
24.4g
Fat
16.1g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 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

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

  • 2

    Heat the olive oil in a non-stick skillet over medium heat and add the cherry tomatoes.

  • 3

    Sauté the tomatoes until the skins begin to pucker, then toss in the spinach until wilted.

  • 4

    Lower the heat slightly and pour in the egg mixture, stirring gently to form soft curds.

  • 5

    Remove from heat while the eggs are still moist and serve with toasted sprouted bread.