Name: Cottage Cheese Breakfast with Eggs and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup low-fat cottage cheese; 2 large eggs; 1 slice sprouted grain bread; 0.5 cup cherry tomatoes; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh chives

Cottage Cheese Breakfast with Eggs and Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Breakfast with Eggs and Tomatoes

Creamy cottage cheese topped with soft-scrambled eggs and blistered cherry tomatoes, served alongside a slice of toasted sprouted grain bread for a satisfying crunch.

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NUTRITION

Protein

47.4g

Fat

19.4g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

1 cup low-fat cottage cheese

2 large eggs

1 slice sprouted grain bread

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

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PREPARATION

1
Halve the cherry tomatoes and finely chop the fresh chives.
2
In a small bowl, whisk the eggs with the sea salt and black pepper until the yolks and whites are fully combined.
3
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
4
Add the cherry tomatoes to the skillet and sauté for 2 to 3 minutes until they are softened and slightly blistered.
5
Reduce the heat to medium-low and pour the whisked eggs into the skillet with the tomatoes.
6
Gently stir the eggs with a silicone spatula, cooking until they are soft-scrambled and just set.
7
Toast the slice of sprouted grain bread until it reaches your desired level of crispness.
8
Spread the cottage cheese into a shallow bowl, creating a base for the warm ingredients.
9
Spoon the scrambled eggs and tomatoes over the cottage cheese and garnish with the fresh chives.
10
Serve immediately with the toasted bread on the side.