YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Fresh Spinach and Cherry Tomatoes
A luscious twist on classic scrambled eggs featuring creamy, fluffy eggs enriched with a touch of milk and cottage cheese, softly sautéed with baby spinach and burst-of-flavor cherry tomatoes. This dish is a perfect balance of comfort and nutrition to kickstart your day or enjoy a nourishing meal anytime.
INGREDIENTS
4 large eggs
1/4 cup low-fat milk
2 cups fresh spinach
1/2 cup cherry tomatoes
1/4 cup low-fat cottage cheese
1 tsp olive oil
Salt and pepper to taste
PREPARATION
Crack the eggs into a bowl, add the low-fat milk, and whisk until well combined.
Stir in the low-fat cottage cheese gently for creaminess, then season with a pinch of salt and pepper.
Heat the olive oil in a non-stick skillet over medium heat.
Add the fresh spinach and halved cherry tomatoes to the skillet, sautéing for about 1-2 minutes until the spinach begins to wilt and the tomatoes soften slightly.
Pour the egg mixture over the sautéed vegetables, letting it sit for a few seconds before gently stirring.
Cook the eggs slowly, stirring occasionally for 3-5 minutes until the eggs are softly scrambled and reach your desired consistency.
Plate the creamy scrambled eggs with vegetables immediately and enjoy warm.