Cottage Cheese Egg 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 Egg Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Cherry Tomatoes

Fluffy eggs scrambled with creamy cottage cheese, fresh spinach, and blistered cherry tomatoes, served with a side of toasted sprouted grain bread.

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NUTRITION

344kcal
Protein
26.4g
Fat
16.4g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-fat Cottage Cheese

1 cup 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 non-stick skillet over medium heat.

  • 2

    Add the cherry tomatoes to the skillet and sauté for 2 to 3 minutes until they begin to soften and become blistered.

  • 3

    Add the baby spinach to the pan and stir until just wilted, then remove the vegetables and set them aside briefly.

  • 4

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

  • 5

    Pour the egg mixture into the same skillet over medium-low heat, stirring gently with a spatula.

  • 6

    When the eggs are nearly set, fold the sautéed tomatoes and spinach back into the scramble.

  • 7

    Cook for another 30 seconds until the eggs are creamy and fully set.

  • 8

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

Cottage Cheese Egg 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 Egg Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Cherry Tomatoes

Fluffy eggs scrambled with creamy cottage cheese, fresh spinach, and blistered cherry tomatoes, served with a side of toasted sprouted grain bread.

NUTRITION

344kcal
Protein
26.4g
Fat
16.4g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and sauté for 2 to 3 minutes until they begin to soften and become blistered.

  • 3

    Add the baby spinach to the pan and stir until just wilted, then remove the vegetables and set them aside briefly.

  • 4

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

  • 5

    Pour the egg mixture into the same skillet over medium-low heat, stirring gently with a spatula.

  • 6

    When the eggs are nearly set, fold the sautéed tomatoes and spinach back into the scramble.

  • 7

    Cook for another 30 seconds until the eggs are creamy and fully set.

  • 8

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