YOUR SOLIN GENERATED RECIPE
Southwestern Scrambled Eggs with Quinoa and Spinach
Fluffy eggs scrambled with creamy cottage cheese and nutty quinoa, tossed with vibrant spinach and smoky Southwestern spices for a satisfying, protein-packed start.
INGREDIENTS
3 large eggs
0.75 cup low-fat cottage cheese
0.75 cup cooked quinoa
0.25 cup canned black beans
2 cup fresh spinach
2 tbsp hemp seeds
1 tsp extra virgin olive oil
0.25 tsp ground cumin
0.25 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup nonfat plain Greek yogurt
0.25 whole avocado
2 tbsp fresh salsa
PREPARATION
In a medium bowl, whisk together the eggs, cottage cheese, cumin, chili powder, sea salt, and black pepper until well combined.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the cooked quinoa and rinsed black beans to the skillet, sautéing for 2 minutes until warmed through and slightly toasted.
Add the fresh spinach to the skillet and cook for 1 minute until just starting to wilt.
Pour the egg and cottage cheese mixture into the skillet with the quinoa and vegetables.
Cook, stirring gently with a spatula, until the eggs are set but still creamy, about 3-4 minutes.
Remove from heat and stir in the hemp seeds.
Transfer to a plate and top with the Greek yogurt, sliced avocado, and fresh salsa.