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

Fluffy eggs scrambled with creamy cottage cheese, fresh spinach, and juicy cherry tomatoes, served with a slice of sprouted grain bread that is perfectly toasted.

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NUTRITION

331kcal
Protein
24.6g
Fat
15.9g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 slice Sprouted Grain Bread

1 teaspoon Extra Virgin Olive Oil

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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 sauté for 2-3 minutes until they begin to soften.

  • 4

    Add the baby spinach to the pan and cook until just wilted, about 1 minute.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the vegetables.

  • 6

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

  • 7

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

  • 8

    Season the scramble with a pinch of salt and pepper if desired, and serve immediately alongside the toast.

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

Fluffy eggs scrambled with creamy cottage cheese, fresh spinach, and juicy cherry tomatoes, served with a slice of sprouted grain bread that is perfectly toasted.

NUTRITION

331kcal
Protein
24.6g
Fat
15.9g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 slice Sprouted Grain Bread

1 teaspoon Extra Virgin Olive Oil

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 sauté for 2-3 minutes until they begin to soften.

  • 4

    Add the baby spinach to the pan and cook until just wilted, about 1 minute.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the vegetables.

  • 6

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

  • 7

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

  • 8

    Season the scramble with a pinch of salt and pepper if desired, and serve immediately alongside the toast.