Cottage Cheese 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 Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Cherry Tomatoes

Soft-scrambled eggs whisked with creamy cottage cheese and fresh spinach, served alongside blistered cherry tomatoes and a crisp, lemon-dressed side salad.

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NUTRITION

385kcal
Protein
26.8g
Fat
25.9g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Low Fat Cottage Cheese

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

2 cups Mixed Salad Greens

1 teaspoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Toss in the baby spinach and sauté for 30 seconds until just wilted, then remove the vegetables from the pan and set aside.

  • 5

    Wipe the skillet if needed and add the remaining olive oil.

  • 6

    Pour in the egg and cottage cheese mixture, stirring gently with a spatula until the eggs are set but still creamy.

  • 7

    In a separate bowl, toss the mixed salad greens with lemon juice and a pinch of sea salt.

  • 8

    Plate the warm scramble with the sautéed vegetables and serve immediately with the fresh side salad.

Cottage Cheese 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 Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Cherry Tomatoes

Soft-scrambled eggs whisked with creamy cottage cheese and fresh spinach, served alongside blistered cherry tomatoes and a crisp, lemon-dressed side salad.

NUTRITION

385kcal
Protein
26.8g
Fat
25.9g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Low Fat Cottage Cheese

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

2 cups Mixed Salad Greens

1 teaspoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Toss in the baby spinach and sauté for 30 seconds until just wilted, then remove the vegetables from the pan and set aside.

  • 5

    Wipe the skillet if needed and add the remaining olive oil.

  • 6

    Pour in the egg and cottage cheese mixture, stirring gently with a spatula until the eggs are set but still creamy.

  • 7

    In a separate bowl, toss the mixed salad greens with lemon juice and a pinch of sea salt.

  • 8

    Plate the warm scramble with the sautéed vegetables and serve immediately with the fresh side salad.