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

Pan-scrambled eggs with creamy cottage cheese and fresh spinach, served with blistered cherry tomatoes and a side of crunchy sprouted toast.

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NUTRITION

370kcal
Protein
24.3g
Fat
20.6g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Whisk the eggs and cottage cheese together in a small bowl until well combined and slightly frothy.

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and sauté for 2 to 3 minutes until the skins begin to blister.

  • 4

    Add the baby spinach to the pan and toss until just wilted.

  • 5

    Pour the egg and cottage cheese mixture into the skillet over the vegetables.

  • 6

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

  • 7

    Season with a pinch of sea salt and cracked black pepper if desired.

  • 8

    Serve the scramble immediately alongside a 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

Pan-scrambled eggs with creamy cottage cheese and fresh spinach, served with blistered cherry tomatoes and a side of crunchy sprouted toast.

NUTRITION

370kcal
Protein
24.3g
Fat
20.6g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Whisk the eggs and cottage cheese together in a small bowl until well combined and slightly frothy.

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and sauté for 2 to 3 minutes until the skins begin to blister.

  • 4

    Add the baby spinach to the pan and toss until just wilted.

  • 5

    Pour the egg and cottage cheese mixture into the skillet over the vegetables.

  • 6

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

  • 7

    Season with a pinch of sea salt and cracked black pepper if desired.

  • 8

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