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

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

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NUTRITION

347kcal
Protein
26.9g
Fat
16.3g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low Fat Cottage Cheese

1 cup Fresh 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 skillet and sauté for 2 to 3 minutes until they begin to blister and soften.

  • 3

    Stir in the baby spinach and cook for 1 minute until just wilted.

  • 4

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

  • 5

    Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.

  • 6

    Cook the eggs while stirring gently with a spatula until they are set but still creamy.

  • 7

    Serve the scramble immediately alongside a piece 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

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

NUTRITION

347kcal
Protein
26.9g
Fat
16.3g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low Fat Cottage Cheese

1 cup Fresh 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 skillet and sauté for 2 to 3 minutes until they begin to blister and soften.

  • 3

    Stir in the baby spinach and cook for 1 minute until just wilted.

  • 4

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

  • 5

    Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.

  • 6

    Cook the eggs while stirring gently with a spatula until they are set but still creamy.

  • 7

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