Cottage Cheese Scramble with Spinach and Tomato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Scramble with Spinach and Tomato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Tomato

Whisked eggs scrambled with low-fat cottage cheese, wilted spinach, and juicy tomatoes for a protein-rich breakfast with a soft, silky finish.

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NUTRITION

236kcal
Protein
26.9g
Fat
11g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1/2 cup Egg Whites

1/4 cup 2% Low Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1/4 tsp Garlic Powder

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PREPARATION

  • 1

    In a small bowl, whisk together the whole egg, egg whites, cottage cheese, garlic powder, and a pinch of salt and pepper until well combined.

  • 2

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

  • 3

    Add the halved cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften and release their juices.

  • 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 over the vegetables.

  • 6

    Reduce the heat to medium-low and gently fold the eggs with a spatula until they are set but still creamy.

  • 7

    Remove from the heat immediately to prevent overcooking and serve warm.

Cottage Cheese Scramble with Spinach and Tomato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Scramble with Spinach and Tomato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Tomato

Whisked eggs scrambled with low-fat cottage cheese, wilted spinach, and juicy tomatoes for a protein-rich breakfast with a soft, silky finish.

NUTRITION

236kcal
Protein
26.9g
Fat
11g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1/2 cup Egg Whites

1/4 cup 2% Low Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1/4 tsp Garlic Powder

PREPARATION

  • 1

    In a small bowl, whisk together the whole egg, egg whites, cottage cheese, garlic powder, and a pinch of salt and pepper until well combined.

  • 2

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

  • 3

    Add the halved cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften and release their juices.

  • 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 over the vegetables.

  • 6

    Reduce the heat to medium-low and gently fold the eggs with a spatula until they are set but still creamy.

  • 7

    Remove from the heat immediately to prevent overcooking and serve warm.