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 and fresh spinach, served with blistered cherry tomatoes for a juicy, savory finish.

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NUTRITION

296kcal
Protein
26g
Fat
16.9g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/2 cup Low-fat Cottage Cheese (2%)

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1/4 teaspoon Sea Salt and Black Pepper

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PREPARATION

  • 1

    Whisk the eggs in a small bowl until well combined and set aside.

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and blister.

  • 4

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

  • 5

    Reduce heat to medium-low and pour the whisked eggs into the pan with the vegetables.

  • 6

    Allow the eggs to set slightly, then gently fold in the cottage cheese.

  • 7

    Continue to scramble gently until the eggs are cooked through but still moist and creamy.

  • 8

    Season with sea salt and black pepper before serving warm.

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 and fresh spinach, served with blistered cherry tomatoes for a juicy, savory finish.

NUTRITION

296kcal
Protein
26g
Fat
16.9g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/2 cup Low-fat Cottage Cheese (2%)

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1/4 teaspoon Sea Salt and Black Pepper

PREPARATION

  • 1

    Whisk the eggs in a small bowl until well combined and set aside.

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and blister.

  • 4

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

  • 5

    Reduce heat to medium-low and pour the whisked eggs into the pan with the vegetables.

  • 6

    Allow the eggs to set slightly, then gently fold in the cottage cheese.

  • 7

    Continue to scramble gently until the eggs are cooked through but still moist and creamy.

  • 8

    Season with sea salt and black pepper before serving warm.