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

Pan-scrambled eggs whisked with creamy cottage cheese and folded with sautéed spinach and burst cherry tomatoes for a finish that is wonderfully velvety.

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NUTRITION

320kcal
Protein
29.6g
Fat
17.7g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.6 cup 2% Low-fat Cottage Cheese

1 cup Fresh Baby Spinach

0.5 cup Cherry Tomatoes, halved

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook for 1 minute until just wilted.

  • 4

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

  • 5

    Lower the heat to medium-low and pour the egg mixture into the skillet with the vegetables.

  • 6

    Use a silicone spatula to gently push the eggs across the pan, creating soft curds.

  • 7

    Continue cooking until the eggs are just set but still look moist and creamy.

  • 8

    Remove from heat immediately and season with a pinch of salt and black pepper before serving.

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

Pan-scrambled eggs whisked with creamy cottage cheese and folded with sautéed spinach and burst cherry tomatoes for a finish that is wonderfully velvety.

NUTRITION

320kcal
Protein
29.6g
Fat
17.7g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.6 cup 2% Low-fat Cottage Cheese

1 cup Fresh Baby Spinach

0.5 cup Cherry Tomatoes, halved

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook for 1 minute until just wilted.

  • 4

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

  • 5

    Lower the heat to medium-low and pour the egg mixture into the skillet with the vegetables.

  • 6

    Use a silicone spatula to gently push the eggs across the pan, creating soft curds.

  • 7

    Continue cooking until the eggs are just set but still look moist and creamy.

  • 8

    Remove from heat immediately and season with a pinch of salt and black pepper before serving.