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 whisked with creamy cottage cheese and folded with fresh spinach, served alongside blistered cherry tomatoes and nutty toasted sprouted grain bread.

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NUTRITION

374kcal
Protein
32g
Fat
16.7g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1/4 cup 2% Low Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Ghee

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    In a medium bowl, whisk together the large eggs, liquid egg whites, and cottage cheese until the mixture is well combined and slightly frothy.

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and sauté for 2 to 3 minutes until they begin to soften and the skins start to blister.

  • 4

    Add the baby spinach to the skillet and toss with the tomatoes for about 1 minute until just wilted.

  • 5

    Lower the heat to medium-low and pour the egg and cottage cheese mixture over the vegetables.

  • 6

    Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds.

  • 7

    Continue cooking and folding gently until the eggs are set but still look moist and creamy.

  • 8

    Remove from heat and season with a pinch of sea salt and cracked black pepper if desired.

  • 9

    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 whisked with creamy cottage cheese and folded with fresh spinach, served alongside blistered cherry tomatoes and nutty toasted sprouted grain bread.

NUTRITION

374kcal
Protein
32g
Fat
16.7g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1/4 cup 2% Low Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Ghee

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    In a medium bowl, whisk together the large eggs, liquid egg whites, and cottage cheese until the mixture is well combined and slightly frothy.

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and sauté for 2 to 3 minutes until they begin to soften and the skins start to blister.

  • 4

    Add the baby spinach to the skillet and toss with the tomatoes for about 1 minute until just wilted.

  • 5

    Lower the heat to medium-low and pour the egg and cottage cheese mixture over the vegetables.

  • 6

    Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds.

  • 7

    Continue cooking and folding gently until the eggs are set but still look moist and creamy.

  • 8

    Remove from heat and season with a pinch of sea salt and cracked black pepper if desired.

  • 9

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