Cottage Cheese 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 Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Tomatoes

Fluffy eggs scrambled with creamy cottage cheese, wilted baby spinach, and burst cherry tomatoes, served with a side of crunchy sprouted grain toast.

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NUTRITION

326kcal
Protein
24.9g
Fat
19g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Pasture-Raised Eggs

1/3 cup 2% Low-Fat Cottage Cheese

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1.5 teaspoons Avocado Oil

1/2 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Add the baby spinach to the pan and toss for 1 minute until just wilted.

  • 5

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

  • 6

    Cook, stirring gently with a spatula, until the eggs are set but still maintain a creamy texture.

  • 7

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

  • 8

    Serve immediately alongside the toasted half-slice of sprouted grain bread.

Cottage Cheese 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 Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Tomatoes

Fluffy eggs scrambled with creamy cottage cheese, wilted baby spinach, and burst cherry tomatoes, served with a side of crunchy sprouted grain toast.

NUTRITION

326kcal
Protein
24.9g
Fat
19g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Pasture-Raised Eggs

1/3 cup 2% Low-Fat Cottage Cheese

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1.5 teaspoons Avocado Oil

1/2 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Add the baby spinach to the pan and toss for 1 minute until just wilted.

  • 5

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

  • 6

    Cook, stirring gently with a spatula, until the eggs are set but still maintain a creamy texture.

  • 7

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

  • 8

    Serve immediately alongside the toasted half-slice of sprouted grain bread.