YOUR SOLIN GENERATED RECIPE
Smoked Salmon Scramble with Spinach and Cottage Cheese
Fluffy eggs scrambled with savory smoked salmon and protein-packed cottage cheese, served over wilted baby spinach with a slice of crunchy toasted sprouted bread.
INGREDIENTS
1 Large Egg
2 tablespoons Egg Whites
2 ounces Smoked Salmon, chopped
1/4 cup 2% Cottage Cheese
1 cup Baby Spinach
2 teaspoons Avocado Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat one teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the baby spinach to the pan and sauté until just wilted, then remove from the pan and set aside on a plate.
In a small bowl, whisk together the whole egg and egg whites until well combined.
Wipe the skillet clean and add the remaining teaspoon of avocado oil over medium-low heat.
Pour the egg mixture into the skillet and cook for about 30 seconds before gently stirring with a spatula.
When the eggs are halfway cooked, fold in the cottage cheese and smoked salmon pieces.
Continue to cook, stirring gently, until the eggs are set but still creamy and moist.
Toast the sprouted grain bread until golden and crisp.
Place the scrambled eggs over the bed of wilted spinach and serve immediately with the warm toast.