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 sautéed spinach, topped with juicy blistered cherry tomatoes.

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NUTRITION

344kcal
Protein
26.2g
Fat
16.3g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tsp Avocado 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.

  • 2

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

  • 3

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

  • 4

    Toss in the fresh spinach and sauté just until wilted, about 1 minute.

  • 5

    Reduce the heat to low and pour the egg mixture into the skillet.

  • 6

    Gently stir the eggs with a spatula, cooking slowly until they are set but still creamy.

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Serve the scramble immediately over the toast and season with a pinch of black pepper if desired.

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 sautéed spinach, topped with juicy blistered cherry tomatoes.

NUTRITION

344kcal
Protein
26.2g
Fat
16.3g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Toss in the fresh spinach and sauté just until wilted, about 1 minute.

  • 5

    Reduce the heat to low and pour the egg mixture into the skillet.

  • 6

    Gently stir the eggs with a spatula, cooking slowly until they are set but still creamy.

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Serve the scramble immediately over the toast and season with a pinch of black pepper if desired.