Cottage Cheese Egg 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 Egg Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Cherry Tomatoes

Soft-scrambled eggs folded with creamy cottage cheese and wilted spinach, topped with juicy blistered cherry tomatoes and served with a slice of nutty sprouted grain toast.

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NUTRITION

358kcal
Protein
26.7g
Fat
16.9g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Whisk the eggs in a small bowl until the yolks and whites are fully incorporated.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Reduce the heat to medium-low and pour the eggs into the skillet.

  • 6

    Stir gently with a silicone spatula until the eggs begin to form soft curds.

  • 7

    Fold in the cottage cheese and season with a pinch of sea salt and black pepper.

  • 8

    Cook for another 30-60 seconds until the mixture is heated through but still creamy.

  • 9

    Serve immediately alongside a piece of toasted sprouted grain bread.

Cottage Cheese Egg 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 Egg Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Cherry Tomatoes

Soft-scrambled eggs folded with creamy cottage cheese and wilted spinach, topped with juicy blistered cherry tomatoes and served with a slice of nutty sprouted grain toast.

NUTRITION

358kcal
Protein
26.7g
Fat
16.9g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Whisk the eggs in a small bowl until the yolks and whites are fully incorporated.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Reduce the heat to medium-low and pour the eggs into the skillet.

  • 6

    Stir gently with a silicone spatula until the eggs begin to form soft curds.

  • 7

    Fold in the cottage cheese and season with a pinch of sea salt and black pepper.

  • 8

    Cook for another 30-60 seconds until the mixture is heated through but still creamy.

  • 9

    Serve immediately alongside a piece of toasted sprouted grain bread.