Cottage Cheese Egg 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 Egg Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Cherry Tomatoes

Pan-scrambled eggs and creamy cottage cheese tossed with wilted spinach and blistered tomatoes, served alongside toasted sprouted grain bread.

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NUTRITION

329kcal
Protein
24.4g
Fat
15.9g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

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

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and sauté briefly until the leaves are just wilted.

  • 4

    In a small bowl, whisk the eggs together and pour them into the skillet over the vegetables.

  • 5

    Allow the eggs to set slightly, then add the cottage cheese and gently fold the mixture together.

  • 6

    Continue to scramble until the eggs are cooked through but still moist and creamy.

  • 7

    Season with a pinch of sea salt and black pepper, and serve immediately with a slice of toasted sprouted grain bread.

Cottage Cheese Egg 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 Egg Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Cherry Tomatoes

Pan-scrambled eggs and creamy cottage cheese tossed with wilted spinach and blistered tomatoes, served alongside toasted sprouted grain bread.

NUTRITION

329kcal
Protein
24.4g
Fat
15.9g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

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

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and sauté briefly until the leaves are just wilted.

  • 4

    In a small bowl, whisk the eggs together and pour them into the skillet over the vegetables.

  • 5

    Allow the eggs to set slightly, then add the cottage cheese and gently fold the mixture together.

  • 6

    Continue to scramble until the eggs are cooked through but still moist and creamy.

  • 7

    Season with a pinch of sea salt and black pepper, and serve immediately with a slice of toasted sprouted grain bread.