Cottage Cheese 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 Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Cherry Tomatoes

Fluffy eggs whisked with creamy cottage cheese and folded with sautéed spinach and burst cherry tomatoes, served with a slice of toasted sprouted bread.

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NUTRITION

398kcal
Protein
25.5g
Fat
22.3g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 tsp Ghee

1 slice Sprouted Grain Bread

40g Avocado, sliced

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

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

  • 8

    Serve the scramble immediately alongside the toast, topped with fresh avocado slices and a pinch of sea salt or black pepper if desired.

Cottage Cheese 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 Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Cherry Tomatoes

Fluffy eggs whisked with creamy cottage cheese and folded with sautéed spinach and burst cherry tomatoes, served with a slice of toasted sprouted bread.

NUTRITION

398kcal
Protein
25.5g
Fat
22.3g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 tsp Ghee

1 slice Sprouted Grain Bread

40g Avocado, sliced

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

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

  • 8

    Serve the scramble immediately alongside the toast, topped with fresh avocado slices and a pinch of sea salt or black pepper if desired.