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

Lightly scrambled eggs folded with creamy cottage cheese, fresh spinach, and burst cherry tomatoes for a protein-packed breakfast with a silky finish.

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NUTRITION

344kcal
Protein
25g
Fat
20.5g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/3 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

2 tsp Avocado Oil

1/2 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the cherry tomatoes and sauté for 2-3 minutes until they begin to soften and burst.

  • 4

    Add the baby spinach to the skillet and toss until just wilted.

  • 5

    Lower the heat to medium-low and pour in the egg and cottage cheese mixture.

  • 6

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

  • 7

    Season with a pinch of sea salt and black pepper to taste.

  • 8

    Serve immediately alongside a half slice of toasted sprouted grain bread.

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

Lightly scrambled eggs folded with creamy cottage cheese, fresh spinach, and burst cherry tomatoes for a protein-packed breakfast with a silky finish.

NUTRITION

344kcal
Protein
25g
Fat
20.5g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/3 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

2 tsp Avocado Oil

1/2 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the cherry tomatoes and sauté for 2-3 minutes until they begin to soften and burst.

  • 4

    Add the baby spinach to the skillet and toss until just wilted.

  • 5

    Lower the heat to medium-low and pour in the egg and cottage cheese mixture.

  • 6

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

  • 7

    Season with a pinch of sea salt and black pepper to taste.

  • 8

    Serve immediately alongside a half slice of toasted sprouted grain bread.