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

Whisked eggs scrambled with creamy cottage cheese, wilted spinach, and blistered cherry tomatoes, served alongside a slice of warm sprouted grain toast.

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NUTRITION

374kcal
Protein
27.1g
Fat
16.9g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    In a small bowl, whisk the eggs together until well combined and set aside.

  • 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 2-3 minutes until they begin to soften and blister.

  • 4

    Add the baby spinach to the skillet and toss frequently until just wilted.

  • 5

    Lower the heat to medium-low and pour in the whisked eggs.

  • 6

    Gently fold the cottage cheese into the egg mixture while they are still liquid.

  • 7

    Using a spatula, slowly scramble the eggs and cottage cheese until the eggs are set but still moist and creamy.

  • 8

    While the eggs cook, toast the sprouted grain bread until golden brown.

  • 9

    Season the scramble with a pinch of sea salt and black pepper, then serve immediately alongside the toast.

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

Whisked eggs scrambled with creamy cottage cheese, wilted spinach, and blistered cherry tomatoes, served alongside a slice of warm sprouted grain toast.

NUTRITION

374kcal
Protein
27.1g
Fat
16.9g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    In a small bowl, whisk the eggs together until well combined and set aside.

  • 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 2-3 minutes until they begin to soften and blister.

  • 4

    Add the baby spinach to the skillet and toss frequently until just wilted.

  • 5

    Lower the heat to medium-low and pour in the whisked eggs.

  • 6

    Gently fold the cottage cheese into the egg mixture while they are still liquid.

  • 7

    Using a spatula, slowly scramble the eggs and cottage cheese until the eggs are set but still moist and creamy.

  • 8

    While the eggs cook, toast the sprouted grain bread until golden brown.

  • 9

    Season the scramble with a pinch of sea salt and black pepper, then serve immediately alongside the toast.