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 and cottage cheese scrambled with fresh spinach and served alongside blistered cherry tomatoes and a slice of sprouted grain bread, perfectly toasted.

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NUTRITION

344kcal
Protein
26.4g
Fat
16.5g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a non-stick skillet over medium heat.

  • 3

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

  • 4

    Add the fresh spinach to the skillet and toss until just wilted.

  • 5

    Reduce the heat to medium-low and pour the egg and cottage cheese mixture over the vegetables.

  • 6

    Gently stir the eggs with a spatula, cooking slowly until the eggs are set but still creamy.

  • 7

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

  • 8

    Serve the egg scramble immediately alongside the toasted bread and season with a pinch of black pepper if desired.

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 and cottage cheese scrambled with fresh spinach and served alongside blistered cherry tomatoes and a slice of sprouted grain bread, perfectly toasted.

NUTRITION

344kcal
Protein
26.4g
Fat
16.5g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a non-stick skillet over medium heat.

  • 3

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

  • 4

    Add the fresh spinach to the skillet and toss until just wilted.

  • 5

    Reduce the heat to medium-low and pour the egg and cottage cheese mixture over the vegetables.

  • 6

    Gently stir the eggs with a spatula, cooking slowly until the eggs are set but still creamy.

  • 7

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

  • 8

    Serve the egg scramble immediately alongside the toasted bread and season with a pinch of black pepper if desired.