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

Pan-scrambled eggs whisked with creamy cottage cheese, folded with fresh spinach and burst cherry tomatoes for a silky finish.

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NUTRITION

335kcal
Protein
26g
Fat
21.4g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes, halved

2 teaspoons Extra Virgin Olive Oil

1 pinch Sea Salt

1 pinch Black Pepper

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Add the fresh spinach to the pan and toss until just wilted.

  • 5

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

  • 6

    Using a silicone spatula, gently stir the eggs, lifting and folding them until they are set but still moist.

  • 7

    Season with a pinch of sea salt and black pepper before serving immediately.

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

Pan-scrambled eggs whisked with creamy cottage cheese, folded with fresh spinach and burst cherry tomatoes for a silky finish.

NUTRITION

335kcal
Protein
26g
Fat
21.4g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes, halved

2 teaspoons Extra Virgin Olive Oil

1 pinch Sea Salt

1 pinch Black Pepper

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Add the fresh spinach to the pan and toss until just wilted.

  • 5

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

  • 6

    Using a silicone spatula, gently stir the eggs, lifting and folding them until they are set but still moist.

  • 7

    Season with a pinch of sea salt and black pepper before serving immediately.