Cottage Cheese 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 Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Cherry Tomatoes

Pan-scrambled eggs folded with creamy cottage cheese, wilted spinach, and blistered cherry tomatoes, served with a slice of toasted sprouted grain bread.

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NUTRITION

333kcal
Protein
25.3g
Fat
16g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese

1 tsp Extra Virgin Olive Oil

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 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 blister and soften.

  • 4

    Add the spinach to the pan and sauté briefly until just wilted.

  • 5

    Reduce the heat to low and pour the egg and cottage cheese mixture into the skillet.

  • 6

    Gently stir the eggs with a spatula, cooking slowly until the curds are set but still moist and creamy.

  • 7

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

  • 8

    Serve the scramble immediately alongside the warm toast, seasoned with a pinch of sea salt and black pepper if desired.

Cottage Cheese 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 Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Cherry Tomatoes

Pan-scrambled eggs folded with creamy cottage cheese, wilted spinach, and blistered cherry tomatoes, served with a slice of toasted sprouted grain bread.

NUTRITION

333kcal
Protein
25.3g
Fat
16g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese

1 tsp Extra Virgin Olive Oil

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 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 blister and soften.

  • 4

    Add the spinach to the pan and sauté briefly until just wilted.

  • 5

    Reduce the heat to low and pour the egg and cottage cheese mixture into the skillet.

  • 6

    Gently stir the eggs with a spatula, cooking slowly until the curds are set but still moist and creamy.

  • 7

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

  • 8

    Serve the scramble immediately alongside the warm toast, seasoned with a pinch of sea salt and black pepper if desired.