YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Sautéed Spinach and Cherry Tomatoes
Fluffy eggs scrambled with creamy cottage cheese and served alongside sautéed greens and blistered cherry tomatoes, finished with a slice of toasted sprouted grain bread.
INGREDIENTS
2 Large Eggs
3 tablespoons 2% Cottage Cheese
2 cups Baby Spinach
1/2 cup Cherry Tomatoes
1 teaspoon Avocado Oil
1 teaspoon Grass-fed Butter
1 slice Sprouted Grain Bread
PREPARATION
Heat avocado oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and sauté until they begin to soften and the skins start to blister.
Toss in the baby spinach and cook for one minute until just wilted, then remove the vegetables from the pan and set aside.
In a small bowl, whisk the eggs and cottage cheese together until well combined.
Reduce the skillet heat to medium-low and pour in the egg mixture.
Gently move the eggs across the pan with a spatula until soft curds form and they are just set.
Toast the sprouted grain bread and spread with the grass-fed butter.
Plate the scramble with the sautéed vegetables and serve immediately with the warm toast.