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 wilted spinach, topped with juicy burst cherry tomatoes.

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NUTRITION

344kcal
Protein
26.4g
Fat
16.3g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-Fat Cottage Cheese

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 medium non-stick skillet over medium heat.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Allow the eggs to set slightly then gently fold in the cottage cheese.

  • 6

    Continue to cook while stirring occasionally until the eggs are fluffy and the cottage cheese is heated through.

  • 7

    Season with a pinch of salt and pepper and 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

Fluffy eggs scrambled with creamy cottage cheese and wilted spinach, topped with juicy burst cherry tomatoes.

NUTRITION

344kcal
Protein
26.4g
Fat
16.3g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-Fat Cottage Cheese

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 medium non-stick skillet over medium heat.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Allow the eggs to set slightly then gently fold in the cottage cheese.

  • 6

    Continue to cook while stirring occasionally until the eggs are fluffy and the cottage cheese is heated through.

  • 7

    Season with a pinch of salt and pepper and serve immediately with a slice of toasted sprouted grain bread.