Scrambled Egg and Cottage Cheese Bowl with Spinach and Tomato

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

Scrambled Egg and Cottage Cheese Bowl with Spinach and Tomato

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Cottage Cheese Bowl with Spinach and Tomato

Sautéed spinach and burst tomatoes folded into fluffy scrambled eggs and cottage cheese, topped with sliced avocado for a buttery finish.

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NUTRITION

392kcal
Protein
33.8g
Fat
23.1g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2/3 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/2 small Avocado

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and sauté until the skins begin to blister.

  • 3

    Stir in the baby spinach and cook until just wilted, then remove the vegetables from the pan and set aside.

  • 4

    Whisk the eggs in a small bowl and pour them into the same skillet over medium-low heat.

  • 5

    Stir the eggs gently until they start to form soft curds.

  • 6

    Fold in the cottage cheese and the cooked vegetables, heating for 30 seconds until just warmed through.

  • 7

    Transfer the mixture to a bowl and top with fresh sliced avocado for a creamy finishing touch.

Scrambled Egg and Cottage Cheese Bowl with Spinach and Tomato

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

Scrambled Egg and Cottage Cheese Bowl with Spinach and Tomato

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Cottage Cheese Bowl with Spinach and Tomato

Sautéed spinach and burst tomatoes folded into fluffy scrambled eggs and cottage cheese, topped with sliced avocado for a buttery finish.

NUTRITION

392kcal
Protein
33.8g
Fat
23.1g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2/3 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/2 small Avocado

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and sauté until the skins begin to blister.

  • 3

    Stir in the baby spinach and cook until just wilted, then remove the vegetables from the pan and set aside.

  • 4

    Whisk the eggs in a small bowl and pour them into the same skillet over medium-low heat.

  • 5

    Stir the eggs gently until they start to form soft curds.

  • 6

    Fold in the cottage cheese and the cooked vegetables, heating for 30 seconds until just warmed through.

  • 7

    Transfer the mixture to a bowl and top with fresh sliced avocado for a creamy finishing touch.