Cottage Cheese and Egg 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 and Egg Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Spinach and Cherry Tomatoes

Pan-scrambled eggs and cottage cheese folded with sautéed spinach and burst cherry tomatoes, served alongside a slice of golden toasted sprouted grain bread.

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NUTRITION

375kcal
Protein
30g
Fat
17.4g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

1 cup 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

    Whisk the eggs, cottage cheese, salt, and pepper in a small bowl until well combined.

  • 2

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

  • 3

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

  • 4

    Toss in the baby spinach and sauté until just wilted.

  • 5

    Pour the egg and cottage cheese mixture into the skillet.

  • 6

    Gently stir the eggs with a spatula until they are softly set and creamy.

  • 7

    Serve the scramble immediately with a slice of toasted sprouted grain bread.

Cottage Cheese and Egg 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 and Egg Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Spinach and Cherry Tomatoes

Pan-scrambled eggs and cottage cheese folded with sautéed spinach and burst cherry tomatoes, served alongside a slice of golden toasted sprouted grain bread.

NUTRITION

375kcal
Protein
30g
Fat
17.4g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Whisk the eggs, cottage cheese, salt, and pepper in a small bowl until well combined.

  • 2

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

  • 3

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

  • 4

    Toss in the baby spinach and sauté until just wilted.

  • 5

    Pour the egg and cottage cheese mixture into the skillet.

  • 6

    Gently stir the eggs with a spatula until they are softly set and creamy.

  • 7

    Serve the scramble immediately with a slice of toasted sprouted grain bread.