YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Egg Scramble with Sautéed Spinach
Fluffy scrambled eggs folded with creamy cottage cheese and served over a bed of garlic-sautéed spinach with a slice of toasted sprouted grain bread.
INGREDIENTS
1 Large Pasture-Raised Egg
1/3 cup Liquid Egg Whites
1/2 cup 2% Cottage Cheese
2 cups Fresh Spinach
2 tsp Avocado Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat one teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet with a pinch of sea salt and sauté until wilted and tender.
Remove the sautéed spinach from the pan and set aside on a plate.
In a medium bowl, whisk together the whole egg, liquid egg whites, and cottage cheese until well combined.
Wipe the skillet clean and add the remaining teaspoon of avocado oil over medium-low heat.
Pour the egg and cottage cheese mixture into the skillet.
Cook slowly, stirring gently with a spatula, until the eggs are set but still creamy and fluffy.
Toast the sprouted grain bread until golden brown and crisp.
Serve the creamy egg scramble over the bed of sautéed spinach with the toast on the side.