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

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

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NUTRITION

329kcal
Protein
24.4g
Fat
16.1g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-fat Cottage Cheese (2%)

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and cook until just wilted.

  • 4

    Whisk the eggs in a small bowl and pour them into the skillet.

  • 5

    Gently fold in the cottage cheese as the eggs start to set.

  • 6

    Cook until the eggs are fluffy and the cheese is warmed through.

  • 7

    Serve immediately with a slice of toasted sprouted grain bread.

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

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

NUTRITION

329kcal
Protein
24.4g
Fat
16.1g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-fat Cottage Cheese (2%)

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and cook until just wilted.

  • 4

    Whisk the eggs in a small bowl and pour them into the skillet.

  • 5

    Gently fold in the cottage cheese as the eggs start to set.

  • 6

    Cook until the eggs are fluffy and the cheese is warmed through.

  • 7

    Serve immediately with a slice of toasted sprouted grain bread.