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

Gently scrambled eggs with creamy cottage cheese, sautéed spinach, and burst cherry tomatoes, served alongside sprouted grain toast and buttery avocado.

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NUTRITION

413kcal
Protein
25.2g
Fat
23.4g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup Low Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and cook just until wilted, then reduce the heat to medium-low.

  • 4

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

  • 5

    Pour the egg mixture into the skillet over the vegetables.

  • 6

    Gently stir and fold the eggs with a spatula until they are set but still moist and creamy.

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Plate the scramble alongside the toast and top with sliced avocado, seasoning with a pinch of sea salt and black pepper if desired.

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

Gently scrambled eggs with creamy cottage cheese, sautéed spinach, and burst cherry tomatoes, served alongside sprouted grain toast and buttery avocado.

NUTRITION

413kcal
Protein
25.2g
Fat
23.4g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup Low Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and cook just until wilted, then reduce the heat to medium-low.

  • 4

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

  • 5

    Pour the egg mixture into the skillet over the vegetables.

  • 6

    Gently stir and fold the eggs with a spatula until they are set but still moist and creamy.

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Plate the scramble alongside the toast and top with sliced avocado, seasoning with a pinch of sea salt and black pepper if desired.