Cottage Cheese Scramble with Tomato and Cucumber

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Scramble with Tomato and Cucumber

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Tomato and Cucumber

Fluffy eggs scrambled with creamy cottage cheese, served with a crisp cucumber and tomato salad on toasted sprouted grain bread.

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NUTRITION

376kcal
Protein
29.4g
Fat
17.3g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

0.5 cup Low-fat Cottage Cheese

1 tsp Extra Virgin Olive Oil

0.5 cup sliced Cucumber

0.5 cup Cherry Tomatoes

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Whisk the eggs in a small bowl until the yolks and whites are fully combined.

  • 2

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

  • 3

    Pour the eggs into the skillet and let them sit for 30 seconds until the edges start to set.

  • 4

    Add the cottage cheese to the center and gently fold it into the eggs, cooking until soft and creamy.

  • 5

    Toast the sprouted grain bread until it reaches a light golden brown texture.

  • 6

    Dice the cucumber and halve the cherry tomatoes, seasoning them with a pinch of sea salt.

  • 7

    Serve the warm scramble immediately alongside the toast and the fresh, crisp salad.

Cottage Cheese Scramble with Tomato and Cucumber

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Scramble with Tomato and Cucumber

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Tomato and Cucumber

Fluffy eggs scrambled with creamy cottage cheese, served with a crisp cucumber and tomato salad on toasted sprouted grain bread.

NUTRITION

376kcal
Protein
29.4g
Fat
17.3g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

0.5 cup Low-fat Cottage Cheese

1 tsp Extra Virgin Olive Oil

0.5 cup sliced Cucumber

0.5 cup Cherry Tomatoes

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Whisk the eggs in a small bowl until the yolks and whites are fully combined.

  • 2

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

  • 3

    Pour the eggs into the skillet and let them sit for 30 seconds until the edges start to set.

  • 4

    Add the cottage cheese to the center and gently fold it into the eggs, cooking until soft and creamy.

  • 5

    Toast the sprouted grain bread until it reaches a light golden brown texture.

  • 6

    Dice the cucumber and halve the cherry tomatoes, seasoning them with a pinch of sea salt.

  • 7

    Serve the warm scramble immediately alongside the toast and the fresh, crisp salad.