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, paired with a zesty lemon-dressed side salad and juicy blistered tomatoes.

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NUTRITION

352kcal
Protein
27.8g
Fat
21g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

1/4 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

3 tsp Extra Virgin Olive Oil, divided

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

2 cups Mixed Baby Greens

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    In a small bowl, whisk together the whole egg and liquid egg whites until well combined.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 3

    Add the halved cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften and blister.

  • 4

    Add the baby spinach to the skillet and toss for 30 seconds until just starting to wilt.

  • 5

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

  • 6

    Allow the eggs to set slightly, then gently fold in the cottage cheese.

  • 7

    Continue to cook, stirring occasionally, until the eggs are soft and creamy but fully set.

  • 8

    While the eggs cook, prepare the side salad by tossing the mixed baby greens with the remaining 2 teaspoons of olive oil, lemon juice, and a pinch of sea salt.

  • 9

    Plate the egg scramble immediately alongside the fresh salad and season with a crack of black pepper.

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, paired with a zesty lemon-dressed side salad and juicy blistered tomatoes.

NUTRITION

352kcal
Protein
27.8g
Fat
21g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

1/4 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

3 tsp Extra Virgin Olive Oil, divided

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

2 cups Mixed Baby Greens

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    In a small bowl, whisk together the whole egg and liquid egg whites until well combined.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 3

    Add the halved cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften and blister.

  • 4

    Add the baby spinach to the skillet and toss for 30 seconds until just starting to wilt.

  • 5

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

  • 6

    Allow the eggs to set slightly, then gently fold in the cottage cheese.

  • 7

    Continue to cook, stirring occasionally, until the eggs are soft and creamy but fully set.

  • 8

    While the eggs cook, prepare the side salad by tossing the mixed baby greens with the remaining 2 teaspoons of olive oil, lemon juice, and a pinch of sea salt.

  • 9

    Plate the egg scramble immediately alongside the fresh salad and season with a crack of black pepper.