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, fresh spinach, and blistered cherry tomatoes, served with sprouted toast for a satisfyingly silky finish.

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NUTRITION

346kcal
Protein
26.4g
Fat
16.6g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

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

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    In a small bowl, whisk the eggs and cottage cheese together until well combined; the cottage cheese will add volume and a creamy texture.

  • 2

    Heat the avocado 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

    Toss in the baby spinach and cook just until it begins to wilt.

  • 5

    Pour the egg and cottage cheese mixture into the skillet over the vegetables.

  • 6

    Reduce heat to medium-low and gently fold the eggs with a spatula until they are just set and creamy.

  • 7

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

  • 8

    Serve the scramble immediately alongside the toast, seasoned with a pinch of sea salt and 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

Fluffy eggs scrambled with creamy cottage cheese, fresh spinach, and blistered cherry tomatoes, served with sprouted toast for a satisfyingly silky finish.

NUTRITION

346kcal
Protein
26.4g
Fat
16.6g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

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

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    In a small bowl, whisk the eggs and cottage cheese together until well combined; the cottage cheese will add volume and a creamy texture.

  • 2

    Heat the avocado 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

    Toss in the baby spinach and cook just until it begins to wilt.

  • 5

    Pour the egg and cottage cheese mixture into the skillet over the vegetables.

  • 6

    Reduce heat to medium-low and gently fold the eggs with a spatula until they are just set and creamy.

  • 7

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

  • 8

    Serve the scramble immediately alongside the toast, seasoned with a pinch of sea salt and black pepper if desired.