YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Sautéed Spinach and Cherry Tomatoes
Pan-scrambled eggs and cottage cheese paired with sautéed spinach and blistered cherry tomatoes, finished with a luscious and melty texture.
INGREDIENTS
1 Large Egg
1/3 cup Egg Whites
1/2 cup 2% Cottage Cheese
2 teaspoons Extra Virgin Olive Oil
2 cups Baby Spinach
1/2 cup Cherry Tomatoes
1 slice Sprouted Grain Bread
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until the skins begin to blister and soften.
Add the fresh baby spinach to the pan and sauté briefly until just wilted, then remove the vegetables from the pan and set them aside on a plate.
In a small bowl, whisk together the whole egg, egg whites, and cottage cheese until the mixture is well combined.
Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently with a spatula, until the eggs are set but still creamy.
Gently fold the sautéed tomatoes and spinach back into the scramble to warm through.
Serve the scramble immediately alongside a piece of toasted sprouted grain bread.