Cottage Cheese Egg Scramble with Spinach and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Tomatoes

Pan-scrambled eggs folded with protein-rich cottage cheese, wilted spinach, and juicy cherry tomatoes for a breakfast that is incredibly creamy.

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NUTRITION

340kcal
Protein
26g
Fat
21.2g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

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

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes, halved

2 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook just until wilted, about 1 minute.

  • 4

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

  • 5

    Lower the heat slightly and pour the egg and cottage cheese mixture into the skillet with the vegetables.

  • 6

    Using a silicone spatula, gently move the eggs across the pan, cooking until they are set but still look moist and soft.

  • 7

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

Cottage Cheese Egg Scramble with Spinach and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Tomatoes

Pan-scrambled eggs folded with protein-rich cottage cheese, wilted spinach, and juicy cherry tomatoes for a breakfast that is incredibly creamy.

NUTRITION

340kcal
Protein
26g
Fat
21.2g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

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

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes, halved

2 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook just until wilted, about 1 minute.

  • 4

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

  • 5

    Lower the heat slightly and pour the egg and cottage cheese mixture into the skillet with the vegetables.

  • 6

    Using a silicone spatula, gently move the eggs across the pan, cooking until they are set but still look moist and soft.

  • 7

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