Name: Cottage Cheese Egg Scramble with Spinach and Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 Large Egg; 1/2 cup Egg Whites; 1/4 cup 2% Cottage Cheese; 1 cup Baby Spinach; 1/2 cup Cherry Tomatoes; 2 teaspoons Avocado Oil; 1 slice Sprouted Grain Bread

Cottage Cheese Egg Scramble with Spinach and Roasted Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Roasted Tomatoes

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served with vine-ripened roasted tomatoes and a slice of sprouted grain toast for a satisfying, toasted finish.

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NUTRITION

Protein

31.2g

Fat

15.7g

Carbs

22.7g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

1/2 cup Egg Whites

1/4 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

1
Preheat your oven or air fryer to 400°F.
2
Toss the cherry tomatoes with one teaspoon of avocado oil and a pinch of sea salt on a small baking tray.
3
Roast the tomatoes for 8-10 minutes until the skins begin to blister and soften.
4
In a medium bowl, whisk together the whole egg, egg whites, and cottage cheese until well combined.
5
Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.
6
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
7
Pour the egg and cottage cheese mixture into the skillet with the spinach.
8
Cook the eggs slowly, using a silicone spatula to gently fold the curds until they are set but still creamy.
9
Toast the sprouted grain bread until golden brown.
10
Plate the scramble alongside the roasted tomatoes and the toast, seasoning with fresh cracked black pepper if desired.