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

Whisked eggs and creamy cottage cheese scrambled with fresh spinach and tomatoes, served alongside a slice of warm toasted sprouted bread.

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NUTRITION

329kcal
Protein
24.4g
Fat
16g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup Low-fat Cottage Cheese

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes and baby spinach to the pan, sautéing until the spinach is just wilted.

  • 3

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

  • 4

    Pour the egg mixture over the vegetables in the skillet.

  • 5

    Use a spatula to gently stir and fold the eggs until they are set and creamy.

  • 6

    Remove from heat and serve immediately with a slice of toasted sprouted grain bread.

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

Whisked eggs and creamy cottage cheese scrambled with fresh spinach and tomatoes, served alongside a slice of warm toasted sprouted bread.

NUTRITION

329kcal
Protein
24.4g
Fat
16g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup Low-fat Cottage Cheese

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes and baby spinach to the pan, sautéing until the spinach is just wilted.

  • 3

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

  • 4

    Pour the egg mixture over the vegetables in the skillet.

  • 5

    Use a spatula to gently stir and fold the eggs until they are set and creamy.

  • 6

    Remove from heat and serve immediately with a slice of toasted sprouted grain bread.