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

Pan-scrambled eggs folded with creamy cottage cheese, fresh spinach, and blistered tomatoes, served with a side of rich, buttery avocado.

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NUTRITION

382kcal
Protein
25.1g
Fat
20.7g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 Avocado, sliced

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the baby spinach to the pan and cook until just wilted, about 1 minute.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables.

  • 6

    Reduce heat to medium-low and gently scramble the eggs with a spatula until they are set but still moist.

  • 7

    While the eggs cook, toast the sprouted grain bread.

  • 8

    Serve the scramble alongside the toast and top with the sliced avocado, seasoning with a pinch of sea salt and black pepper if desired.

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

Pan-scrambled eggs folded with creamy cottage cheese, fresh spinach, and blistered tomatoes, served with a side of rich, buttery avocado.

NUTRITION

382kcal
Protein
25.1g
Fat
20.7g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 Avocado, sliced

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the baby spinach to the pan and cook until just wilted, about 1 minute.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables.

  • 6

    Reduce heat to medium-low and gently scramble the eggs with a spatula until they are set but still moist.

  • 7

    While the eggs cook, toast the sprouted grain bread.

  • 8

    Serve the scramble alongside the toast and top with the sliced avocado, seasoning with a pinch of sea salt and black pepper if desired.