YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Cottage Cheese and Spinach on Whole Grain Toast
Soft scrambled eggs folded with creamy cottage cheese and fresh spinach, served over toasted whole grain bread with a dollop of velvety avocado.
INGREDIENTS
2 Large Eggs
2 tablespoons Cottage Cheese (2%)
1 cup Baby Spinach
2 slices Whole Grain Bread
1 tablespoon Grass-fed Butter
2 tablespoons Mashed Avocado
PREPARATION
In a small bowl, whisk together the eggs and cottage cheese until the mixture is well combined.
Place a non-stick skillet over medium-low heat and add the grass-fed butter.
Once the butter is melted, add the baby spinach and sauté for 1-2 minutes until just wilted.
Pour the egg and cottage cheese mixture into the skillet with the spinach.
Cook slowly, stirring gently with a silicone spatula, until the eggs are soft, creamy, and just set.
While the eggs cook, toast the whole grain bread slices until they reach your desired level of crispness.
Spread the mashed avocado evenly over the warm toast.
Top the avocado toast with the scrambled egg mixture and season with a pinch of sea salt and black pepper if desired.