Cottage Cheese and 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 and Egg Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Spinach and Cherry Tomatoes

Pan-scrambled eggs and creamy cottage cheese folded with wilted spinach and blistered cherry tomatoes, served with sprouted grain toast for a satisfyingly melty finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

403kcal
Protein
30.8g
Fat
19.7g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1/2 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh 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.

  • 5

    Once the eggs begin to set, add the cottage cheese and the cooked vegetables back into the pan.

  • 6

    Gently fold the mixture together until the eggs are fluffy and the cottage cheese is warm and melty.

  • 7

    Serve immediately with a toasted slice of sprouted grain bread.

Cottage Cheese and 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 and Egg Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Spinach and Cherry Tomatoes

Pan-scrambled eggs and creamy cottage cheese folded with wilted spinach and blistered cherry tomatoes, served with sprouted grain toast for a satisfyingly melty finish.

NUTRITION

403kcal
Protein
30.8g
Fat
19.7g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1/2 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh 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.

  • 5

    Once the eggs begin to set, add the cottage cheese and the cooked vegetables back into the pan.

  • 6

    Gently fold the mixture together until the eggs are fluffy and the cottage cheese is warm and melty.

  • 7

    Serve immediately with a toasted slice of sprouted grain bread.