Cottage Cheese Egg Scramble with Spinach and Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Egg Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Tomatoes

Fluffy eggs whisked with creamy cottage cheese and sautéed vegetables, served with a slice of sprouted grain bread for a satisfyingly toasted finish.

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NUTRITION

344kcal
Protein
26.4g
Fat
16.2g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the cherry tomatoes and spinach to the skillet, sautéing for 2-3 minutes until the spinach is wilted and the tomatoes begin to soften.

  • 4

    Lower the heat to medium-low and pour the egg and cottage cheese mixture into the skillet with the vegetables.

  • 5

    Gently stir the eggs with a heat-resistant spatula, cooking slowly until the eggs are set but still maintain a creamy texture.

  • 6

    While the eggs finish cooking, toast the sprouted grain bread until golden brown.

  • 7

    Plate the scramble immediately alongside the warm toast and season with a pinch of sea salt or black pepper if desired.

Cottage Cheese Egg Scramble with Spinach and Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Egg Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Tomatoes

Fluffy eggs whisked with creamy cottage cheese and sautéed vegetables, served with a slice of sprouted grain bread for a satisfyingly toasted finish.

NUTRITION

344kcal
Protein
26.4g
Fat
16.2g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the cherry tomatoes and spinach to the skillet, sautéing for 2-3 minutes until the spinach is wilted and the tomatoes begin to soften.

  • 4

    Lower the heat to medium-low and pour the egg and cottage cheese mixture into the skillet with the vegetables.

  • 5

    Gently stir the eggs with a heat-resistant spatula, cooking slowly until the eggs are set but still maintain a creamy texture.

  • 6

    While the eggs finish cooking, toast the sprouted grain bread until golden brown.

  • 7

    Plate the scramble immediately alongside the warm toast and season with a pinch of sea salt or black pepper if desired.