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, wilted spinach, and blistered cherry tomatoes, served with a side of toasted sprouted bread.

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NUTRITION

375kcal
Protein
24.5g
Fat
20.9g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

1 tsp Ghee

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PREPARATION

  • 1

    Whisk the eggs in a small bowl until well combined, then gently fold in the cottage cheese.

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and the skins are blistered.

  • 4

    Toss in the baby spinach and sauté for 1 minute until just wilted.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the vegetables.

  • 6

    Use a spatula to gently stir the eggs, cooking until they are set but still moist and creamy.

  • 7

    Toast the sprouted grain bread and spread with a teaspoon of ghee.

  • 8

    Serve the scramble immediately alongside the warm toast.

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, wilted spinach, and blistered cherry tomatoes, served with a side of toasted sprouted bread.

NUTRITION

375kcal
Protein
24.5g
Fat
20.9g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

1 tsp Ghee

PREPARATION

  • 1

    Whisk the eggs in a small bowl until well combined, then gently fold in the cottage cheese.

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and the skins are blistered.

  • 4

    Toss in the baby spinach and sauté for 1 minute until just wilted.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the vegetables.

  • 6

    Use a spatula to gently stir the eggs, cooking until they are set but still moist and creamy.

  • 7

    Toast the sprouted grain bread and spread with a teaspoon of ghee.

  • 8

    Serve the scramble immediately alongside the warm toast.