YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Cherry Tomatoes
Fluffy eggs scrambled with creamy cottage cheese, wilted spinach, and blistered cherry tomatoes, finished with a sprinkle of cracked black pepper for a savory, velvety bite.
INGREDIENTS
2 Large Eggs
1/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese (2%)
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes, halved
3/4 teaspoon Avocado Oil
PREPARATION
In a small bowl, whisk together the whole eggs and egg whites until well combined.
Heat the avocado oil in a non-stick skillet over medium heat.
Add the halved cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and blister.
Add the fresh spinach to the pan and toss with the tomatoes until the leaves are just wilted.
Lower the heat to medium-low and pour the egg mixture into the skillet.
Allow the eggs to set slightly for 30 seconds, then gently fold in the cottage cheese.
Continue to cook, stirring occasionally with a spatula, until the eggs are soft-set and the cottage cheese is warmed through.
Remove from heat immediately to maintain a creamy texture and serve with a pinch of sea salt and cracked black pepper.