Cottage Cheese 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 Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Cherry Tomatoes

Whisked eggs scrambled with creamy cottage cheese, fresh spinach, and blistered cherry tomatoes, served with a slice of toasted sprouted grain bread.

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NUTRITION

328kcal
Protein
24.3g
Fat
15.8g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese (2% Milkfat)

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon 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 pan and cook for 2 to 3 minutes until they begin to soften and blister.

  • 3

    Toss in the baby spinach and sauté briefly until just wilted.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently stir the eggs with a spatula until they are softly set and creamy.

  • 7

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread.

Cottage Cheese 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 Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Cherry Tomatoes

Whisked eggs scrambled with creamy cottage cheese, fresh spinach, and blistered cherry tomatoes, served with a slice of toasted sprouted grain bread.

NUTRITION

328kcal
Protein
24.3g
Fat
15.8g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese (2% Milkfat)

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon 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 pan and cook for 2 to 3 minutes until they begin to soften and blister.

  • 3

    Toss in the baby spinach and sauté briefly until just wilted.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables.

  • 6

    Gently stir the eggs with a spatula until they are softly set and creamy.

  • 7

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread.