YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Cottage Cheese and Spinach
Fluffy eggs whisked with creamy cottage cheese and folded with fresh spinach, served alongside sprouted toast and buttery avocado.
INGREDIENTS
2 Large Eggs
1/2 cup Low-Fat Cottage Cheese (2%)
1 cup Fresh Spinach
1 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/4 Avocado
PREPARATION
In a small mixing bowl, whisk together the eggs and cottage cheese until the mixture is well combined and slightly frothy.
Heat the olive oil in a non-stick skillet over medium-low heat.
Add the fresh spinach to the skillet and sauté for about 1 minute until it is just wilted.
Pour the egg and cottage cheese mixture into the skillet over the spinach.
Cook slowly, using a silicone spatula to gently push the eggs from the edges toward the center, creating soft curds.
Remove from heat when the eggs are set but still look moist, as the cottage cheese will keep them very creamy.
Toast the sprouted grain bread until golden brown.
Top the toast with sliced avocado and serve immediately alongside the scrambled eggs.