YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Tomatoes
Fluffy eggs scrambled with creamy cottage cheese, wilted spinach, and burst cherry tomatoes, finished with a pinch of flaky sea salt.
INGREDIENTS
2 Large Eggs
1/4 cup Liquid Egg Whites
1/2 cup Low Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes, halved
1 teaspoon Avocado Oil
PREPARATION
Whisk the whole eggs, liquid egg whites, and cottage cheese in a small bowl 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 about 2 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.
Pour the egg and cottage cheese mixture into the skillet over the vegetables.
Gently fold the eggs with a heat-resistant spatula, cooking until they are set but still moist and creamy.
Remove from the heat immediately to prevent overcooking and serve warm.