Name: Cottage Cheese Scramble with Spinach and Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 0.5 cup 2% Cottage Cheese; 1 cup Fresh Spinach; 0.5 cup Cherry Tomatoes; 1 teaspoon Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread; 1 teaspoon Ghee

Cottage Cheese Scramble with Spinach and Roasted 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 Scramble with Spinach and Roasted Tomatoes

Pan-scrambled eggs folded with creamy cottage cheese and wilted spinach, served with a slice of sprouted toast and tomatoes roasted until caramelized.

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NUTRITION

Protein

30g

Fat

22.4g

Carbs

24g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.5 cup 2% Cottage Cheese

1 cup Fresh Spinach

0.5 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1 teaspoon Ghee

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the cherry tomatoes with extra virgin olive oil and a pinch of sea salt on a small baking sheet.
3
Roast the tomatoes for 10-12 minutes until the skins burst and they become slightly caramelized.
4
While the tomatoes roast, whisk the eggs and cottage cheese together in a medium bowl until well combined.
5
Heat the ghee in a non-stick skillet over medium-low heat.
6
Add the fresh spinach to the skillet and sauté for 1 minute until just wilted.
7
Pour the egg and cottage cheese mixture into the skillet over the spinach.
8
Gently stir the eggs with a silicone spatula, cooking slowly until they are set but still moist and creamy.
9
Toast the sprouted grain bread until golden and crisp.
10
Plate the scramble alongside the roasted tomatoes and toast, finishing with a crack of black pepper if desired.