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

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served with blistered cherry tomatoes for a juicy, savory finish.

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NUTRITION

336kcal
Protein
26g
Fat
21.1g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.5 cup 2% Low Fat Cottage Cheese

1 cup Fresh Baby Spinach

0.5 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

Sea Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat the extra virgin 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 the skins begin to blister.

  • 4

    Add the fresh baby spinach to the pan and cook for 1 minute until just wilted.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the vegetables.

  • 6

    Using a spatula, gently stir the eggs, pushing them from the edges toward the center until they are set but still creamy.

  • 7

    Season with a pinch of sea salt and black pepper and serve immediately.

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

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served with blistered cherry tomatoes for a juicy, savory finish.

NUTRITION

336kcal
Protein
26g
Fat
21.1g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.5 cup 2% Low Fat Cottage Cheese

1 cup Fresh Baby Spinach

0.5 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

Sea Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat the extra virgin 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 the skins begin to blister.

  • 4

    Add the fresh baby spinach to the pan and cook for 1 minute until just wilted.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the vegetables.

  • 6

    Using a spatula, gently stir the eggs, pushing them from the edges toward the center until they are set but still creamy.

  • 7

    Season with a pinch of sea salt and black pepper and serve immediately.