YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Egg Scramble with Sautéed Spinach and Cherry Tomatoes
Soft-scrambled eggs folded with creamy cottage cheese, served with wilted spinach and blistered cherry tomatoes for a garden-fresh finish.
INGREDIENTS
2 Large Eggs
1/2 cup Low Fat Cottage Cheese
2 cups Baby Spinach
1/2 cup Cherry Tomatoes
1 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and blister.
Toss in the baby spinach and sauté for 1 minute until just wilted, then remove the vegetables from the pan and set aside.
In a small bowl, whisk the eggs until well combined.
Lower the heat to medium-low and pour the eggs into the skillet, stirring gently with a spatula.
When the eggs are about halfway set, fold in the cottage cheese.
Continue to cook, stirring occasionally, until the eggs are creamy and fully set.
Serve the scramble immediately alongside the sautéed vegetables and a slice of toasted sprouted grain bread.