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, fresh spinach, and juicy cherry tomatoes, finished with a pinch of black pepper for a savory, melty bite.

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NUTRITION

314kcal
Protein
26.5g
Fat
18.8g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-fat (2%) Cottage Cheese

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1.5 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

    Whisk the eggs and cottage cheese together in a small bowl until the mixture is 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 about 2 minutes until they begin to soften and blister.

  • 4

    Add the baby spinach to the pan and stir constantly until the leaves are just wilted.

  • 5

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

  • 6

    Use a spatula to gently fold and scramble the eggs, cooking until they are set but still maintain a soft, melty texture.

  • 7

    Remove from heat immediately and season with a pinch of sea salt and freshly cracked black pepper.

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, fresh spinach, and juicy cherry tomatoes, finished with a pinch of black pepper for a savory, melty bite.

NUTRITION

314kcal
Protein
26.5g
Fat
18.8g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-fat (2%) Cottage Cheese

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1.5 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

    Whisk the eggs and cottage cheese together in a small bowl until the mixture is 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 about 2 minutes until they begin to soften and blister.

  • 4

    Add the baby spinach to the pan and stir constantly until the leaves are just wilted.

  • 5

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

  • 6

    Use a spatula to gently fold and scramble the eggs, cooking until they are set but still maintain a soft, melty texture.

  • 7

    Remove from heat immediately and season with a pinch of sea salt and freshly cracked black pepper.