Cottage Cheese Egg Scramble with Sautéed 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 Sautéed Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach and Cherry Tomatoes

Whisked eggs and creamy cottage cheese scrambled until fluffy, served with wilted spinach and blistered cherry tomatoes alongside a piece of toasted sprouted bread.

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NUTRITION

390kcal
Protein
34.8g
Fat
17.1g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-fat Cottage Cheese

1/4 cup Liquid Egg Whites

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Ghee

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the ghee to melt.

  • 2

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

  • 3

    Toss in the fresh spinach and sauté for 1 minute until just wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently with a spatula, until the eggs are set but still creamy.

  • 6

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

  • 7

    Plate the creamy egg scramble alongside the sautéed spinach and tomatoes, and serve with the warm toast.

Cottage Cheese Egg Scramble with Sautéed 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 Sautéed Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach and Cherry Tomatoes

Whisked eggs and creamy cottage cheese scrambled until fluffy, served with wilted spinach and blistered cherry tomatoes alongside a piece of toasted sprouted bread.

NUTRITION

390kcal
Protein
34.8g
Fat
17.1g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-fat Cottage Cheese

1/4 cup Liquid Egg Whites

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Ghee

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the ghee to melt.

  • 2

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

  • 3

    Toss in the fresh spinach and sauté for 1 minute until just wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently with a spatula, until the eggs are set but still creamy.

  • 6

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

  • 7

    Plate the creamy egg scramble alongside the sautéed spinach and tomatoes, and serve with the warm toast.