Cottage Cheese Scramble with Sautéed Spinach and Cherry Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Scramble with Sautéed Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Sautéed Spinach and Cherry Tomatoes

Fluffy eggs whisked with cottage cheese and scrambled until tender, served with sautéed spinach and juicy blistered cherry tomatoes.

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NUTRITION

428kcal
Protein
26.5g
Fat
26g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Pasture-Raised Eggs

1/3 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tablespoon 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 and sauté for 3-4 minutes until the skins begin to blister and soften.

  • 3

    Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

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

  • 6

    Gently stir with a spatula until the eggs are soft and creamy, taking care not to overcook.

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Plate the scramble alongside the sautéed vegetables and serve immediately.

Cottage Cheese Scramble with Sautéed Spinach and Cherry Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Scramble with Sautéed Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Sautéed Spinach and Cherry Tomatoes

Fluffy eggs whisked with cottage cheese and scrambled until tender, served with sautéed spinach and juicy blistered cherry tomatoes.

NUTRITION

428kcal
Protein
26.5g
Fat
26g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Pasture-Raised Eggs

1/3 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tablespoon 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 and sauté for 3-4 minutes until the skins begin to blister and soften.

  • 3

    Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

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

  • 6

    Gently stir with a spatula until the eggs are soft and creamy, taking care not to overcook.

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Plate the scramble alongside the sautéed vegetables and serve immediately.