YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Sautéed Spinach
Start your day energized with this light yet satisfying scramble. Creamy low‐fat cottage cheese is gently folded into a fluffy blend of one whole egg and three egg whites, then paired with fresh, garlicky sautéed spinach. The dish is finished with a touch of olive oil and a hint of butter, making it a delightful, protein-packed breakfast that balances rich flavors with a clean, fresh finish.
INGREDIENTS
1 large egg
3 egg whites
2/3 cup low-fat cottage cheese
1 cup fresh spinach
1 teaspoon olive oil
1/2 teaspoon butter
PREPARATION
In a bowl, whisk together the whole egg and egg whites until well combined.
Stir in the low-fat cottage cheese gently, preserving a bit of texture.
Heat a non-stick skillet over medium heat and add the olive oil.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until it begins to wilt.
Pour the egg and cottage cheese mixture over the spinach, reducing the heat slightly to avoid overcooking.
Allow the eggs to set for a minute, then stir gently with a spatula to form soft curds.
Add the butter during the final stir to enrich the scramble, and cook until the eggs are just set.
Season lightly with salt and pepper if desired, then serve immediately.