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

Soft-scrambled eggs folded with creamy cottage cheese, wilted spinach, and burst cherry tomatoes for a protein-packed breakfast that is incredibly silky.

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NUTRITION

286kcal
Protein
24.7g
Fat
16.6g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

100g 2% Low Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Water

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PREPARATION

  • 1

    Whisk the eggs and cottage cheese together in a small bowl until well combined.

  • 2

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

  • 3

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

  • 4

    Add the baby spinach and the tablespoon of water to the pan, then cover with a lid for 30 seconds to steam the greens until wilted.

  • 5

    Remove the lid and pour the egg and cottage cheese mixture over the vegetables.

  • 6

    Gently stir with a spatula, folding the eggs until they are just set but still moist and creamy.

  • 7

    Remove from heat immediately and season with a pinch of sea salt and cracked 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

Soft-scrambled eggs folded with creamy cottage cheese, wilted spinach, and burst cherry tomatoes for a protein-packed breakfast that is incredibly silky.

NUTRITION

286kcal
Protein
24.7g
Fat
16.6g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

100g 2% Low Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Water

PREPARATION

  • 1

    Whisk the eggs and cottage cheese together in a small bowl until well combined.

  • 2

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

  • 3

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

  • 4

    Add the baby spinach and the tablespoon of water to the pan, then cover with a lid for 30 seconds to steam the greens until wilted.

  • 5

    Remove the lid and pour the egg and cottage cheese mixture over the vegetables.

  • 6

    Gently stir with a spatula, folding the eggs until they are just set but still moist and creamy.

  • 7

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