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 and fresh spinach, served alongside blistered cherry tomatoes and a slice of toasted sprouted grain bread.

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NUTRITION

375kcal
Protein
30g
Fat
17.4g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

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 the skins begin to blister.

  • 4

    Add the fresh spinach to the skillet and sauté until just wilted.

  • 5

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

  • 6

    Gently stir the eggs with a spatula, cooking until the scramble is set but still moist and creamy.

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Serve the scramble immediately alongside the toast and season with a pinch of black pepper if desired.

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 and fresh spinach, served alongside blistered cherry tomatoes and a slice of toasted sprouted grain bread.

NUTRITION

375kcal
Protein
30g
Fat
17.4g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

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 the skins begin to blister.

  • 4

    Add the fresh spinach to the skillet and sauté until just wilted.

  • 5

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

  • 6

    Gently stir the eggs with a spatula, cooking until the scramble is set but still moist and creamy.

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Serve the scramble immediately alongside the toast and season with a pinch of black pepper if desired.