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

Scrambled eggs with cottage cheese and spinach, served with blistered cherry tomatoes and sprouted grain bread toasted until golden.

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NUTRITION

373kcal
Protein
26.4g
Fat
17g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1.5 slices Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the cherry tomatoes to the pan and sauté for 2 to 3 minutes until the skins begin to burst.

  • 4

    Stir in the fresh spinach and cook just until it starts to wilt.

  • 5

    Pour the egg and cottage cheese mixture into the skillet and reduce the heat to medium-low.

  • 6

    Gently fold the eggs with a spatula until they are set but still have a soft, creamy texture.

  • 7

    Toast the sprouted grain bread and serve it immediately alongside the warm scramble.

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

Scrambled eggs with cottage cheese and spinach, served with blistered cherry tomatoes and sprouted grain bread toasted until golden.

NUTRITION

373kcal
Protein
26.4g
Fat
17g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1.5 slices Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the cherry tomatoes to the pan and sauté for 2 to 3 minutes until the skins begin to burst.

  • 4

    Stir in the fresh spinach and cook just until it starts to wilt.

  • 5

    Pour the egg and cottage cheese mixture into the skillet and reduce the heat to medium-low.

  • 6

    Gently fold the eggs with a spatula until they are set but still have a soft, creamy texture.

  • 7

    Toast the sprouted grain bread and serve it immediately alongside the warm scramble.