YOUR SOLIN GENERATED RECIPE
Herb-Loaded Egg Scramble with Sautéed Greens
A vibrant scramble featuring farm-fresh eggs enriched with a dollop of low-fat cottage cheese, infused with fresh mixed herbs, and paired with a lightly sautéed bed of baby spinach. This dish balances creamy textures and a burst of herbaceous flavors, making it a perfect energizing meal any time of day.
INGREDIENTS
4 large eggs
1/4 cup low-fat cottage cheese
1 cup baby spinach
1 tsp olive oil
2 tbsp mixed fresh herbs (parsley, chives, basil)
Salt and pepper to taste
PREPARATION
Crack the eggs into a bowl and whisk them until fully combined. Stir in the low-fat cottage cheese along with a pinch of salt and pepper.
Heat the olive oil in a non-stick skillet over medium heat. Add the baby spinach and sauté until just wilted, about 1-2 minutes.
Pour the egg and cottage cheese mixture into the skillet with the greens. Allow it to set for a few seconds, then gently stir and scramble the eggs.
Just before the eggs are fully cooked, sprinkle the fresh mixed herbs over the scramble and give it one final stir to combine.
Remove from heat once the eggs are softly set. Adjust seasoning with salt and pepper if necessary, and serve warm.