YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Cherry Tomatoes
Fluffy eggs scrambled with creamy cottage cheese, sautéed spinach, and burst cherry tomatoes, served with toasted sprouted grain bread for a satisfying crunch.
INGREDIENTS
2 Large Eggs
1/4 cup 2% Cottage Cheese
1 cup Baby Spinach
1/2 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Whisk the eggs in a small bowl until the yolks and whites are fully combined.
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and baby spinach to the skillet, sautéing for 2-3 minutes until the spinach is wilted and the tomatoes begin to soften.
Reduce the heat to medium-low and add the remaining teaspoon of olive oil to the pan.
Pour in the whisked eggs and let them cook undisturbed for 30 seconds before gently folding with a spatula.
When the eggs are nearly set but still slightly wet, fold in the cottage cheese.
Continue to stir gently for another 30-60 seconds until the cottage cheese is warm and the eggs are creamy and fully cooked.
Toast the sprouted grain bread until golden and serve immediately alongside the scramble.