YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Egg Scramble with Sautéed Spinach and Cherry Tomatoes
Soft scrambled eggs folded with creamy cottage cheese and served with wilted spinach and blistered cherry tomatoes for a bright, garden-fresh finish.
INGREDIENTS
2 Large Eggs
1/2 cup 2% Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
1 tsp Avocado Oil
1 slice Whole Wheat Bread
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and sauté for 2-3 minutes until the skins begin to blister and soften.
Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside on a plate.
In a small bowl, whisk the eggs and cottage cheese together until well combined.
Lower the heat to medium-low and pour the egg mixture into the same skillet.
Cook slowly, stirring gently with a spatula, until the eggs are soft and creamy but set.
Toast the whole wheat bread while the eggs finish cooking.
Serve the scramble alongside the sautéed vegetables and the toast, seasoning with a pinch of sea salt and black pepper if desired.