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 fresh baby spinach, served with blistered cherry tomatoes and toasted sprouted grain bread.

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NUTRITION

372kcal
Protein
26.4g
Fat
19.4g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Whisk the eggs and cottage cheese together in a small bowl until well combined and slightly frothy.

  • 2

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

  • 3

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

  • 4

    Add the baby spinach to the pan and stir until just wilted.

  • 5

    Lower the heat slightly and pour the egg and cottage cheese mixture into the skillet.

  • 6

    Gently fold the eggs with a spatula, cooking until they are set but still maintain a creamy texture.

  • 7

    Season with a pinch of sea salt and black pepper if desired.

  • 8

    Serve the scramble immediately alongside 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 fresh baby spinach, served with blistered cherry tomatoes and toasted sprouted grain bread.

NUTRITION

372kcal
Protein
26.4g
Fat
19.4g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Whisk the eggs and cottage cheese together in a small bowl until well combined and slightly frothy.

  • 2

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

  • 3

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

  • 4

    Add the baby spinach to the pan and stir until just wilted.

  • 5

    Lower the heat slightly and pour the egg and cottage cheese mixture into the skillet.

  • 6

    Gently fold the eggs with a spatula, cooking until they are set but still maintain a creamy texture.

  • 7

    Season with a pinch of sea salt and black pepper if desired.

  • 8

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