YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Egg and Fresh Vegetable Bowl
Enjoy a light yet satisfying bowl featuring fluffy scrambled eggs enriched with a splash of low-fat cottage cheese, fresh red bell pepper, baby spinach, and juicy cherry tomatoes, all gently sautéed in a hint of olive oil for a burst of Mediterranean-inspired flavor.
INGREDIENTS
3 large eggs
1/2 cup low-fat cottage cheese
1/2 medium red bell pepper
1 cup raw spinach
1/2 cup halved cherry tomatoes
1 tsp olive oil
Salt and Pepper to taste
PREPARATION
Whisk the eggs in a bowl until well blended. Stir in the low-fat cottage cheese for extra creaminess.
Dice the red bell pepper and halve the cherry tomatoes. Rinse the spinach thoroughly.
Heat a non-stick skillet over medium heat and add the olive oil.
Sauté the red bell pepper for about 2 minutes until slightly softened.
Add the spinach and cherry tomatoes, cooking for another 1-2 minutes until the spinach wilts slightly.
Pour the egg and cottage cheese mixture into the skillet. Reduce the heat to low and let the eggs begin to set.
Gently stir the mixture with a spatula, creating soft curds. Cook until the eggs are fluffy and just set, about 3-4 minutes.
Season with salt and pepper to taste before serving.