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 fresh baby spinach, served alongside blistered cherry tomatoes and warm toasted sprouted bread.

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NUTRITION

416kcal
Protein
25.5g
Fat
23.4g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 slice Sprouted Grain Bread

1 tsp Avocado Oil

1/2 small Avocado

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until the skins begin to blister.

  • 4

    Add the baby spinach to the skillet and toss until just wilted.

  • 5

    Lower the heat to medium-low and pour the egg and cottage cheese mixture over the vegetables.

  • 6

    Gently stir the eggs with a spatula, cooking until they are soft-set and creamy.

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Serve the scramble immediately with the toast and sliced avocado on the side.

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 fresh baby spinach, served alongside blistered cherry tomatoes and warm toasted sprouted bread.

NUTRITION

416kcal
Protein
25.5g
Fat
23.4g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 slice Sprouted Grain Bread

1 tsp Avocado Oil

1/2 small Avocado

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until the skins begin to blister.

  • 4

    Add the baby spinach to the skillet and toss until just wilted.

  • 5

    Lower the heat to medium-low and pour the egg and cottage cheese mixture over the vegetables.

  • 6

    Gently stir the eggs with a spatula, cooking until they are soft-set and creamy.

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Serve the scramble immediately with the toast and sliced avocado on the side.