YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Sautéed Mushrooms
Soft-scrambled eggs folded with creamy cottage cheese and served over a bed of sautéed mushrooms and spinach, finished with a sprinkle of savory sea salt.
INGREDIENTS
3 Large Eggs
2 tablespoons Low-Fat Cottage Cheese
1 cup Cremini Mushrooms, sliced
1 cup Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
1/8 teaspoon Sea Salt
1/8 teaspoon Black Pepper
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the pan and sauté for 4-5 minutes until they are golden brown and tender.
Add the fresh spinach to the mushrooms and cook for about 1 minute until just wilted, then remove the vegetables from the pan and set aside.
In a small mixing bowl, whisk the eggs together with the cottage cheese, sea salt, and black pepper until well combined.
Wipe the skillet clean and add the remaining teaspoon of olive oil over medium-low heat.
Pour the egg and cottage cheese mixture into the skillet.
Cook the eggs slowly, using a spatula to gently push the curds from the edges to the center until they are soft and creamy.
Fold the sautéed mushrooms and spinach back into the scramble or serve the eggs directly over the vegetables.
Garnish with an extra crack of black pepper if desired and serve immediately.