YOUR SOLIN GENERATED RECIPE
Fluffy Cottage Cheese Egg Scramble with Sautéed Spinach
Whisked eggs and cottage cheese scrambled until light and airy, served with garlicky sautéed spinach and a slice of warm, toasted sprouted bread.
INGREDIENTS
2 Large Eggs
1/4 cup Egg Whites
1/3 cup 2% Cottage Cheese
2 cups Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
In a small mixing bowl, whisk together the whole eggs, egg whites, and cottage cheese until the mixture is well combined and slightly frothy.
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove the spinach from the pan and set aside.
Wipe the skillet clean and add the remaining teaspoon of olive oil over low-medium heat.
Pour the egg and cottage cheese mixture into the skillet.
Allow the eggs to set slightly, then use a spatula to gently push the curds toward the center, cooking slowly to maintain a fluffy texture.
Once the eggs are nearly set but still moist, fold the sautéed spinach back into the scramble.
Season with a pinch of sea salt and black pepper if desired.
Serve the scramble immediately alongside a warm slice of toasted sprouted grain bread.