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

Whisked eggs scrambled with creamy cottage cheese and fresh spinach, served alongside blistered cherry tomatoes and a slice of nutty toasted sprouted bread.

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NUTRITION

320kcal
Protein
23.2g
Fat
15.7g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

3 tbsp Low Fat Cottage Cheese

1 cup Baby Spinach

0.5 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Whisk the eggs and cottage cheese together in a small bowl until well combined.

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and cook for 2 minutes until the skins begin to soften.

  • 4

    Toss in the spinach and sauté just until wilted.

  • 5

    Pour the egg mixture into the pan and cook slowly, stirring occasionally, until the eggs are soft and set.

  • 6

    Serve immediately with a slice of toasted sprouted grain bread.

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

Whisked eggs scrambled with creamy cottage cheese and fresh spinach, served alongside blistered cherry tomatoes and a slice of nutty toasted sprouted bread.

NUTRITION

320kcal
Protein
23.2g
Fat
15.7g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

3 tbsp Low Fat Cottage Cheese

1 cup Baby Spinach

0.5 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Whisk the eggs and cottage cheese together in a small bowl until well combined.

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and cook for 2 minutes until the skins begin to soften.

  • 4

    Toss in the spinach and sauté just until wilted.

  • 5

    Pour the egg mixture into the pan and cook slowly, stirring occasionally, until the eggs are soft and set.

  • 6

    Serve immediately with a slice of toasted sprouted grain bread.