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

Soft scrambled eggs folded with creamy cottage cheese and wilted spinach, served alongside buttery avocado and toasted sprouted bread.

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NUTRITION

431kcal
Protein
23.2g
Fat
26.9g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 tablespoons Low Fat Cottage Cheese

1 slice Sprouted Grain Bread

1/2 medium Avocado

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and baby spinach to the pan, sautéing for 2-3 minutes until the spinach is wilted and tomatoes are slightly softened.

  • 3

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

  • 4

    Lower the heat to medium-low and pour the egg mixture into the skillet with the vegetables.

  • 5

    Using a silicone spatula, gently stir the eggs, pushing them from the edges toward the center until they are set but still look creamy.

  • 6

    While the eggs cook, toast the sprouted grain bread until golden and crisp.

  • 7

    Slice the avocado into thin wedges.

  • 8

    Plate the scramble immediately with the toasted bread and fresh avocado on the side, seasoning with a pinch of sea salt and black pepper if desired.

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

Soft scrambled eggs folded with creamy cottage cheese and wilted spinach, served alongside buttery avocado and toasted sprouted bread.

NUTRITION

431kcal
Protein
23.2g
Fat
26.9g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 tablespoons Low Fat Cottage Cheese

1 slice Sprouted Grain Bread

1/2 medium Avocado

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and baby spinach to the pan, sautéing for 2-3 minutes until the spinach is wilted and tomatoes are slightly softened.

  • 3

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

  • 4

    Lower the heat to medium-low and pour the egg mixture into the skillet with the vegetables.

  • 5

    Using a silicone spatula, gently stir the eggs, pushing them from the edges toward the center until they are set but still look creamy.

  • 6

    While the eggs cook, toast the sprouted grain bread until golden and crisp.

  • 7

    Slice the avocado into thin wedges.

  • 8

    Plate the scramble immediately with the toasted bread and fresh avocado on the side, seasoning with a pinch of sea salt and black pepper if desired.