YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Cherry Tomatoes
Pan-scrambled eggs folded with creamy cottage cheese and fresh spinach, topped with juicy blistered tomatoes for a bright pop of flavor.
INGREDIENTS
2 Large Eggs
3 tablespoons Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1.5 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and sauté for 2-3 minutes until they begin to soften and the skins start to blister.
Toss in the fresh spinach and cook just until wilted, about 1 minute.
In a small bowl, whisk the eggs together and pour them into the skillet with the vegetables.
Gently stir the eggs with a spatula as they begin to set, keeping the heat at medium-low to maintain a soft texture.
When the eggs are nearly cooked through but still slightly moist, fold in the cottage cheese.
Continue to cook for another 30 seconds until the cottage cheese is warmed through and the scramble is creamy.
Season with a pinch of sea salt and black pepper if desired.
Serve immediately alongside a slice of toasted sprouted grain bread.