YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Cherry Tomatoes
Soft scrambled eggs folded with creamy cottage cheese and wilted spinach, served with blistered cherry tomatoes and toasted sprouted bread.
INGREDIENTS
2 Large Eggs
1/4 cup Low-fat Cottage Cheese
1 cup Baby Spinach
1/2 cup Cherry Tomatoes
1 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/4 Avocado
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and cook for 2-3 minutes until the skins begin to burst and become slightly blistered.
Add the baby spinach to the skillet 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 together until well combined.
Reduce the skillet heat to medium-low and pour in the whisked eggs.
Gently stir the eggs with a spatula until they begin to set into soft curds.
Fold in the cottage cheese and continue to cook for 1 minute until the eggs are creamy and fully set.
Stir the cooked spinach and tomatoes back into the egg mixture.
Toast the sprouted grain bread and top with the sliced avocado.
Serve the warm scramble immediately alongside the avocado toast.