Cottage Cheese Egg Scramble with Spinach and Tomato

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 Tomato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Tomato

A light yet satisfying morning scramble featuring a blend of whole egg and egg white paired with creamy low‐fat cottage cheese, fresh spinach, and ripe tomato sautéed in olive oil for a burst of flavor. Enjoy the velvety texture, aromatic vegetables and the subtle tanginess from cottage cheese in every bite.

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NUTRITION

346kcal
Protein
25.6g
Fat
21.8g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg (50g)

1 large Egg White (33g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 cup Fresh Spinach (30g)

1 medium Tomato (123g)

1 tablespoon Olive Oil (13.5g)

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PREPARATION

  • 1

    Crack the whole egg and separate one egg white into a small bowl.

  • 2

    Whisk the whole egg and egg white together until well combined.

  • 3

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

  • 4

    Add the fresh spinach to the skillet and sauté until wilted, about 1-2 minutes.

  • 5

    Dice the tomato and add it to the skillet, cooking for another minute until slightly softened.

  • 6

    Pour the egg mixture into the skillet with the vegetables, stirring gently as it begins to set.

  • 7

    Once the scramble is partly set, gently fold in the low-fat cottage cheese, allowing the heat to warm it without overcooking.

  • 8

    Continue to cook until the eggs are fully set but still moist. Serve immediately.

Cottage Cheese Egg Scramble with Spinach and Tomato

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 Tomato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Tomato

A light yet satisfying morning scramble featuring a blend of whole egg and egg white paired with creamy low‐fat cottage cheese, fresh spinach, and ripe tomato sautéed in olive oil for a burst of flavor. Enjoy the velvety texture, aromatic vegetables and the subtle tanginess from cottage cheese in every bite.

NUTRITION

346kcal
Protein
25.6g
Fat
21.8g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg (50g)

1 large Egg White (33g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 cup Fresh Spinach (30g)

1 medium Tomato (123g)

1 tablespoon Olive Oil (13.5g)

PREPARATION

  • 1

    Crack the whole egg and separate one egg white into a small bowl.

  • 2

    Whisk the whole egg and egg white together until well combined.

  • 3

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

  • 4

    Add the fresh spinach to the skillet and sauté until wilted, about 1-2 minutes.

  • 5

    Dice the tomato and add it to the skillet, cooking for another minute until slightly softened.

  • 6

    Pour the egg mixture into the skillet with the vegetables, stirring gently as it begins to set.

  • 7

    Once the scramble is partly set, gently fold in the low-fat cottage cheese, allowing the heat to warm it without overcooking.

  • 8

    Continue to cook until the eggs are fully set but still moist. Serve immediately.