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

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

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NUTRITION

314kcal
Protein
22.2g
Fat
16.7g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3 tablespoons Low-fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and cook until just wilted, then remove the vegetables from the pan and set aside.

  • 4

    In a small bowl, whisk the eggs together with the cottage cheese and a pinch of salt and pepper.

  • 5

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

  • 6

    Gently fold the eggs with a spatula until they are mostly set but still look slightly wet and creamy.

  • 7

    Stir the sautéed vegetables back into the scramble and remove from heat.

  • 8

    Serve the scramble immediately alongside 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

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

NUTRITION

314kcal
Protein
22.2g
Fat
16.7g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3 tablespoons Low-fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and cook until just wilted, then remove the vegetables from the pan and set aside.

  • 4

    In a small bowl, whisk the eggs together with the cottage cheese and a pinch of salt and pepper.

  • 5

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

  • 6

    Gently fold the eggs with a spatula until they are mostly set but still look slightly wet and creamy.

  • 7

    Stir the sautéed vegetables back into the scramble and remove from heat.

  • 8

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread.