YOUR SOLIN GENERATED RECIPE
Creamy Cottage Cheese and Spinach Scramble with Sautéed Mushrooms
Enjoy a protein-packed scramble featuring fluffy scrambled eggs enriched with creamy low-fat cottage cheese, fresh spinach, and tender sautéed mushrooms. The natural sweetness of onions and a hint of olive oil bring everything together for a delightfully light meal that's perfect any time of day.
INGREDIENTS
3 Large Eggs
1/2 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Mushrooms
1/4 medium Yellow Onion (quartered)
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Crack the eggs into a bowl and whisk until well combined with a pinch of salt and pepper.
Stir in the low-fat cottage cheese gently to create a creamy consistency.
Heat the olive oil in a non-stick skillet over medium heat. Add the quartered onion and sauté until translucent.
Add the sliced mushrooms to the skillet and cook until they begin to soften, about 3-4 minutes.
Toss in the fresh spinach and cook until just wilted, about 1-2 minutes.
Pour in the egg and cottage cheese mixture over the sautéed vegetables. Gently stir and scramble until the eggs are just set and creamy, about 3-5 minutes.
Season with additional salt and pepper if needed, serve immediately while warm.