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 a slice of toasted sprouted grain bread.

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NUTRITION

330kcal
Protein
24.4g
Fat
16.1g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

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

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 2-3 minutes until the skins begin to soften and blister.

  • 3

    Add the baby spinach to the skillet and sauté just until wilted, which should take about 1 minute.

  • 4

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

  • 5

    Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the skillet with the vegetables.

  • 6

    Gently stir the eggs with a silicone spatula, folding them over until they are set but still moist and creamy.

  • 7

    Remove from heat immediately and serve alongside a warm slice of toasted sprouted grain 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

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

NUTRITION

330kcal
Protein
24.4g
Fat
16.1g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

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

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 2-3 minutes until the skins begin to soften and blister.

  • 3

    Add the baby spinach to the skillet and sauté just until wilted, which should take about 1 minute.

  • 4

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

  • 5

    Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the skillet with the vegetables.

  • 6

    Gently stir the eggs with a silicone spatula, folding them over until they are set but still moist and creamy.

  • 7

    Remove from heat immediately and serve alongside a warm slice of toasted sprouted grain bread.