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

Fluffy eggs scrambled with creamy cottage cheese, served alongside sautéed spinach and blistered cherry tomatoes for a bright, savory finish.

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NUTRITION

335kcal
Protein
26g
Fat
21.5g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

0.5 cup 2% Cottage Cheese

1 cup fresh Spinach

0.5 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

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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 medium non-stick skillet over medium heat.

  • 3

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

  • 4

    Add the spinach to the pan and sauté briefly until the leaves are just wilted.

  • 5

    Pour the egg and cottage cheese mixture over the vegetables and reduce the heat to medium-low.

  • 6

    Gently fold the eggs with a spatula until they are set but still creamy and moist.

  • 7

    Remove from heat and serve immediately with a crack of fresh black pepper.

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

Fluffy eggs scrambled with creamy cottage cheese, served alongside sautéed spinach and blistered cherry tomatoes for a bright, savory finish.

NUTRITION

335kcal
Protein
26g
Fat
21.5g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

0.5 cup 2% Cottage Cheese

1 cup fresh Spinach

0.5 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Add the spinach to the pan and sauté briefly until the leaves are just wilted.

  • 5

    Pour the egg and cottage cheese mixture over the vegetables and reduce the heat to medium-low.

  • 6

    Gently fold the eggs with a spatula until they are set but still creamy and moist.

  • 7

    Remove from heat and serve immediately with a crack of fresh black pepper.