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

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

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NUTRITION

389kcal
Protein
25.2g
Fat
21.4g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 slice Sprouted Grain Bread

1 tsp Avocado Oil

1/4 Avocado

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the avocado oil.

  • 2

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

  • 3

    Toss in the baby spinach and sauté for about 1 minute until just wilted.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Serve the scramble immediately alongside the toast and top with fresh avocado slices.

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

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

NUTRITION

389kcal
Protein
25.2g
Fat
21.4g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 slice Sprouted Grain Bread

1 tsp Avocado Oil

1/4 Avocado

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the avocado oil.

  • 2

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

  • 3

    Toss in the baby spinach and sauté for about 1 minute until just wilted.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Serve the scramble immediately alongside the toast and top with fresh avocado slices.