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 spinach, served with blistered tomatoes and a slice of sprouted toast for a satisfyingly golden crunch.

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NUTRITION

375kcal
Protein
30g
Fat
17.4g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 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 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 and soften.

  • 3

    Toss in the baby spinach and sauté briefly until the leaves are just wilted.

  • 4

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

  • 5

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

  • 6

    Stir gently and continuously with a silicone spatula until the eggs are softly set and creamy.

  • 7

    Toast the sprouted grain bread until it reaches your desired level of crispness.

  • 8

    Serve the egg scramble immediately alongside the warm toast.

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 spinach, served with blistered tomatoes and a slice of sprouted toast for a satisfyingly golden crunch.

NUTRITION

375kcal
Protein
30g
Fat
17.4g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 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 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 and soften.

  • 3

    Toss in the baby spinach and sauté briefly until the leaves are just wilted.

  • 4

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

  • 5

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

  • 6

    Stir gently and continuously with a silicone spatula until the eggs are softly set and creamy.

  • 7

    Toast the sprouted grain bread until it reaches your desired level of crispness.

  • 8

    Serve the egg scramble immediately alongside the warm toast.