YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Tomatoes
Fluffy eggs scrambled with creamy cottage cheese, wilted spinach, and burst cherry tomatoes, served with sprouted toast and buttery avocado.
INGREDIENTS
2 Large Eggs
1/4 cup 2% Cottage Cheese
1 cup Baby Spinach
1/2 cup Cherry Tomatoes
1 teaspoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/4 Avocado
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the halved cherry tomatoes to the skillet and cook for 2 minutes until they begin to soften.
Toss in the baby spinach and sauté briefly until the leaves are just wilted.
In a small bowl, whisk the eggs together with the cottage cheese until well combined.
Lower the heat slightly and pour the egg mixture into the skillet over the vegetables.
Gently stir the eggs with a silicone spatula, folding them over until they are set but still creamy.
Toast the sprouted grain bread until golden and top with the sliced avocado.
Plate the scramble alongside the avocado toast and finish with a crack of fresh black pepper.