Cottage Cheese Egg Scramble with Sautéed 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 Sautéed Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach and Cherry Tomatoes

Fluffy eggs scrambled with creamy cottage cheese and wilted spinach, served with blistered cherry tomatoes and toasted sprouted grain bread.

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NUTRITION

422kcal
Protein
31.8g
Fat
21.9g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the fresh spinach to the pan and sauté until just wilted, then remove the vegetables from the pan and set them aside.

  • 4

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

  • 5

    Pour the egg and cottage cheese mixture into the same skillet and cook, stirring gently with a spatula, until the eggs are soft and creamy.

  • 6

    Fold the sautéed spinach and tomatoes back into the scramble to warm through.

  • 7

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

Cottage Cheese Egg Scramble with Sautéed 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 Sautéed Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach and Cherry Tomatoes

Fluffy eggs scrambled with creamy cottage cheese and wilted spinach, served with blistered cherry tomatoes and toasted sprouted grain bread.

NUTRITION

422kcal
Protein
31.8g
Fat
21.9g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the fresh spinach to the pan and sauté until just wilted, then remove the vegetables from the pan and set them aside.

  • 4

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

  • 5

    Pour the egg and cottage cheese mixture into the same skillet and cook, stirring gently with a spatula, until the eggs are soft and creamy.

  • 6

    Fold the sautéed spinach and tomatoes back into the scramble to warm through.

  • 7

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