YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Cherry Tomatoes
Soft-scrambled eggs folded with creamy cottage cheese, fresh spinach, and blistered cherry tomatoes, served with sprouted toast and buttery avocado.
INGREDIENTS
2 Large Eggs
1/4 cup Low-Fat Cottage Cheese
1 cup Baby Spinach
1/2 cup Cherry Tomatoes
1 tsp 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 cherry tomatoes and sauté for 2-3 minutes until they begin to soften and blister.
Toss in the baby spinach and cook until just wilted, about 1 minute.
Whisk the eggs in a small bowl and pour them into the skillet over the vegetables.
Gently stir in the cottage cheese as the eggs begin to set, creating a creamy texture.
Continue to cook until the eggs are soft and scrambled, then remove from the heat immediately.
Toast the sprouted grain bread and top it with the sliced avocado.
Serve the scramble alongside the avocado toast and season with a pinch of sea salt and black pepper.