YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Tomatoes
Fluffy eggs scrambled with creamy cottage cheese, wilted spinach, and blistered tomatoes, served over sprouted toast with buttery avocado.
INGREDIENTS
2 Large Eggs
3 tablespoons 2% Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 teaspoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/4 Avocado
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to blister and soften.
Stir in the fresh spinach and sauté for about 1 minute until just wilted.
In a small bowl, whisk together the eggs and cottage cheese until well combined.
Lower the heat to medium-low and pour the egg mixture into the skillet with the vegetables.
Gently fold the eggs with a spatula, cooking until soft curds form and the eggs are just set.
Toast the sprouted grain bread until golden brown.
Slice the avocado and place it on the toast, mashing slightly with a fork.
Top the toast with the egg scramble and season with a pinch of sea salt and cracked black pepper.