Cottage Cheese Egg Scramble with Spinach and Tomato

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 Tomato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Tomato

Wholesome eggs scrambled with protein-rich cottage cheese, fresh spinach, and burst cherry tomatoes, served with a slice of golden toasted sprouted bread.

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NUTRITION

366kcal
Protein
32g
Fat
16.1g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup Low-fat Cottage Cheese (2%)

1/4 cup Liquid Egg Whites

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Whisk the eggs, liquid egg whites, and cottage cheese in a small bowl until well combined.

  • 2

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

  • 3

    Add the halved cherry tomatoes and baby spinach to the pan, sautéing until the spinach is just wilted.

  • 4

    Pour the egg and cottage cheese mixture into the skillet.

  • 5

    Cook slowly, stirring occasionally with a spatula, until the eggs are soft and set.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Transfer the scramble to a plate and serve immediately with the warm toast.

Cottage Cheese Egg Scramble with Spinach and Tomato

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 Tomato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Tomato

Wholesome eggs scrambled with protein-rich cottage cheese, fresh spinach, and burst cherry tomatoes, served with a slice of golden toasted sprouted bread.

NUTRITION

366kcal
Protein
32g
Fat
16.1g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup Low-fat Cottage Cheese (2%)

1/4 cup Liquid Egg Whites

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Whisk the eggs, liquid egg whites, and cottage cheese in a small bowl until well combined.

  • 2

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

  • 3

    Add the halved cherry tomatoes and baby spinach to the pan, sautéing until the spinach is just wilted.

  • 4

    Pour the egg and cottage cheese mixture into the skillet.

  • 5

    Cook slowly, stirring occasionally with a spatula, until the eggs are soft and set.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Transfer the scramble to a plate and serve immediately with the warm toast.