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 scrambled with cottage cheese and baby spinach, served with a slice of sprouted bread toasted to a perfect golden crunch.

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NUTRITION

335kcal
Protein
24.3g
Fat
16.2g
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 tsp 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 and spinach to the pan, sautéing until the spinach is wilted and tomatoes are slightly softened.

  • 3

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

  • 4

    Pour the whisked eggs into the skillet and let them sit for a moment until the edges begin to set.

  • 5

    Gently fold in the cottage cheese and continue to scramble the mixture until the eggs are cooked through but still moist.

  • 6

    Serve the scramble immediately alongside 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 scrambled with cottage cheese and baby spinach, served with a slice of sprouted bread toasted to a perfect golden crunch.

NUTRITION

335kcal
Protein
24.3g
Fat
16.2g
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 tsp 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 and spinach to the pan, sautéing until the spinach is wilted and tomatoes are slightly softened.

  • 3

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

  • 4

    Pour the whisked eggs into the skillet and let them sit for a moment until the edges begin to set.

  • 5

    Gently fold in the cottage cheese and continue to scramble the mixture until the eggs are cooked through but still moist.

  • 6

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