Cottage Cheese Egg Scramble with Spinach and Tomato

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 Tomato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Tomato

Fluffy eggs scrambled with protein-rich cottage cheese, wilted baby spinach, and burst cherry tomatoes for a light yet creamy texture.

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NUTRITION

286kcal
Protein
22.2g
Fat
18.2g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup 2% Low-Fat Cottage Cheese

1.5 teaspoons Extra Virgin Olive Oil

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

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

  • 4

    Add the fresh baby spinach to the pan and toss for 30 seconds until just starting to wilt.

  • 5

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

  • 6

    Using a spatula, gently fold the eggs from the edges toward the center until they are set but still look moist and creamy.

  • 7

    Remove from heat immediately and season with a pinch of sea salt and cracked black pepper if desired.

Cottage Cheese Egg Scramble with Spinach and Tomato

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 Tomato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Tomato

Fluffy eggs scrambled with protein-rich cottage cheese, wilted baby spinach, and burst cherry tomatoes for a light yet creamy texture.

NUTRITION

286kcal
Protein
22.2g
Fat
18.2g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup 2% Low-Fat Cottage Cheese

1.5 teaspoons Extra Virgin Olive Oil

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

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

  • 4

    Add the fresh baby spinach to the pan and toss for 30 seconds until just starting to wilt.

  • 5

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

  • 6

    Using a spatula, gently fold the eggs from the edges toward the center until they are set but still look moist and creamy.

  • 7

    Remove from heat immediately and season with a pinch of sea salt and cracked black pepper if desired.