YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Cherry Tomatoes
Fluffy eggs scrambled with creamy cottage cheese, wilted spinach, and blistered cherry tomatoes, finished with a pinch of flaky sea salt.
INGREDIENTS
2 Large Eggs
1/4 cup Liquid Egg Whites
1/3 cup 2% Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
2 teaspoons Avocado Oil
PREPARATION
Whisk the eggs, egg whites, and cottage cheese in a medium bowl until well combined and slightly frothy.
Heat the avocado oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2 to 3 minutes until the skins begin to blister.
Add the spinach to the pan and stir until the leaves are just wilted.
Lower the heat to medium-low and pour the egg and cottage cheese mixture into the skillet.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft curds.
Continue cooking until the eggs are set but still look moist and creamy.
Remove from heat immediately and serve warm.