YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Sautéed Spinach and Tomatoes
Fluffy eggs scrambled with creamy cottage cheese and wilted spinach, served with burst cherry tomatoes and buttery avocado on toasted sprouted grain bread.
INGREDIENTS
2 Large Eggs
1/3 cup Low-fat Cottage Cheese (2%)
3/4 tbsp Extra Virgin Olive Oil
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 slice Sprouted Grain Bread
1/2 medium Avocado
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and blister.
Toss in the fresh spinach and sauté for 1 minute until just wilted, then remove the vegetables from the pan and set aside.
In a small mixing bowl, whisk the eggs and cottage cheese together until well combined and slightly frothy.
Add the remaining olive oil to the skillet and pour in the egg and cottage cheese mixture.
Cook over medium-low heat, stirring gently with a spatula until the eggs are soft, creamy, and just set.
Fold the sautéed tomatoes and spinach back into the egg scramble to warm through.
Toast the sprouted grain bread until golden brown.
Slice the avocado and place it on top of the toast, mashing slightly if desired.
Plate the scramble alongside the avocado toast and finish with a crack of fresh black pepper and a pinch of sea salt.