NUTRITION

SERVINGS

INGREDIENTS

3.9 ounces Paneer, crumbled

2 cups Baby Spinach

1/2 cup Cherry Tomatoes, halved

1/4 cup Red Onion, diced

1 tablespoon Avocado Oil

1 slice Whole Wheat Bread

1/4 teaspoon Turmeric Powder

1/2 teaspoon Cumin Seeds

PREPARATION

• 1

  Heat the avocado oil in a large non-stick skillet over medium heat.

• 2

  Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds until fragrant.

• 3

  Stir in the diced red onion and sauté for 3-4 minutes until softened and translucent.

• 4

  Add the halved cherry tomatoes and turmeric powder, cooking for another 2 minutes until the tomatoes begin to soften.

• 5

  Add the crumbled paneer to the skillet and stir well to ensure it is evenly coated with the turmeric and aromatics.

• 6

  Fold in the baby spinach and cook for 1-2 minutes, just until the leaves have wilted.

• 7

  Season the scramble with a pinch of salt and pepper to taste.

• 8

  While the spinach wilts, toast the slice of whole wheat bread until golden brown.

• 9

  Serve the warm paneer scramble immediately alongside the toast.