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

Whisked eggs and creamy cottage cheese scrambled with wilted spinach and blistered cherry tomatoes, served alongside a slice of toasted sprouted grain bread.

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NUTRITION

412kcal
Protein
33.1g
Fat
17.5g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    In a small bowl, whisk together the eggs and cottage cheese until well combined.

  • 2

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

  • 3

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

  • 4

    Toss in the baby spinach and cook just until wilted, about 1 minute.

  • 5

    Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the skillet.

  • 6

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

  • 7

    While the eggs cook, toast the sprouted grain bread until golden brown.

  • 8

    Serve the scramble immediately alongside the warm toast, seasoned with a pinch of black pepper if desired.

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

Whisked eggs and creamy cottage cheese scrambled with wilted spinach and blistered cherry tomatoes, served alongside a slice of toasted sprouted grain bread.

NUTRITION

412kcal
Protein
33.1g
Fat
17.5g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    In a small bowl, whisk together the eggs and cottage cheese until well combined.

  • 2

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

  • 3

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

  • 4

    Toss in the baby spinach and cook just until wilted, about 1 minute.

  • 5

    Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the skillet.

  • 6

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

  • 7

    While the eggs cook, toast the sprouted grain bread until golden brown.

  • 8

    Serve the scramble immediately alongside the warm toast, seasoned with a pinch of black pepper if desired.