YOUR SOLIN GENERATED RECIPE
Creamy Cottage Cheese Tuna Scramble
Fluffy eggs scrambled with protein-rich tuna and velvety cottage cheese, served over toasted sourdough with a handful of fresh greens.
INGREDIENTS
4 oz canned skipjack tuna in water
2 large eggs
0.25 cup low-fat cottage cheese
1 tsp extra virgin olive oil
1 cup baby spinach
1 slice sourdough bread
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
Open the canned tuna and drain the water thoroughly using a mesh strainer.
In a small mixing bowl, whisk together the eggs, cottage cheese, sea salt, and black pepper until well combined.
Place the sourdough slice in a toaster or under a broiler until golden and crisp.
Heat the olive oil in a non-stick skillet over medium heat.
Add the baby spinach to the skillet and sauté for 1 minute until just beginning to wilt.
Add the drained tuna to the pan, breaking it up with a spatula, and cook for 1 minute to warm through.
Pour the egg and cottage cheese mixture over the tuna and spinach.
Gently fold the eggs with a spatula, cooking for 2-3 minutes until the eggs are set but still moist and creamy.
Top the toasted sourdough with the scramble and garnish with freshly chopped chives before serving.