Cottage Cheese and Egg Scramble with Spinach and Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese and Egg Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Spinach and Tomatoes

Fluffy eggs and creamy cottage cheese scrambled with fresh spinach and blistered tomatoes, served with a slice of toasted sprouted bread.

Try 7 days free, then $12.99 / mo.

NUTRITION

385kcal
Protein
33.4g
Fat
17.1g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

0.25 cup Egg Whites

0.33 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

0.6 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the pan and cook until they begin to soften and the skins are slightly blistered.

  • 3

    Toss in the fresh spinach and sauté for about one minute until just wilted.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables and reduce the heat to medium-low.

  • 6

    Cook the eggs slowly, stirring gently with a spatula until they are softly set and creamy.

  • 7

    Season with a pinch of sea salt and black pepper and serve immediately with a slice of toasted sprouted grain bread.

Cottage Cheese and Egg Scramble with Spinach and Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese and Egg Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Spinach and Tomatoes

Fluffy eggs and creamy cottage cheese scrambled with fresh spinach and blistered tomatoes, served with a slice of toasted sprouted bread.

NUTRITION

385kcal
Protein
33.4g
Fat
17.1g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

0.25 cup Egg Whites

0.33 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

0.6 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the pan and cook until they begin to soften and the skins are slightly blistered.

  • 3

    Toss in the fresh spinach and sauté for about one minute until just wilted.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables and reduce the heat to medium-low.

  • 6

    Cook the eggs slowly, stirring gently with a spatula until they are softly set and creamy.

  • 7

    Season with a pinch of sea salt and black pepper and serve immediately with a slice of toasted sprouted grain bread.