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

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served with toasted sprouted bread and juicy blistered cherry tomatoes.

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NUTRITION

376kcal
Protein
30g
Fat
17.4g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Stir in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Reduce the heat to medium-low and pour the egg mixture into the same skillet.

  • 6

    Gently stir the eggs with a spatula, folding them over until they are set but still creamy.

  • 7

    Fold the sautéed tomatoes and spinach back into the eggs and season with a pinch of salt and pepper.

  • 8

    Serve the scramble immediately with a slice of toasted sprouted grain bread.

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

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served with toasted sprouted bread and juicy blistered cherry tomatoes.

NUTRITION

376kcal
Protein
30g
Fat
17.4g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Stir in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Reduce the heat to medium-low and pour the egg mixture into the same skillet.

  • 6

    Gently stir the eggs with a spatula, folding them over until they are set but still creamy.

  • 7

    Fold the sautéed tomatoes and spinach back into the eggs and season with a pinch of salt and pepper.

  • 8

    Serve the scramble immediately with a slice of toasted sprouted grain bread.