YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Sautéed Spinach and Tomatoes
Fluffy eggs scrambled with creamy cottage cheese and sautéed vegetables, finished with a burst of juicy roasted tomatoes.
INGREDIENTS
2 Large Eggs
1/2 cup Low Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat the extra virgin 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 blister slightly.
Add the fresh spinach to the skillet and cook until just wilted, about 1 minute.
While the vegetables cook, whisk the eggs and cottage cheese together in a small bowl until well combined.
Lower the heat slightly and pour the egg and cottage cheese mixture into the skillet with the vegetables.
Gently fold the eggs with a spatula, cooking until they are set but still maintain a creamy texture.
Remove from heat immediately and season with a pinch of salt and pepper if desired.