YOUR SOLIN GENERATED RECIPE
Egg and Cottage Cheese Vegetable Scramble
Whisked eggs scrambled with creamy cottage cheese, sautéed spinach, and burst cherry tomatoes, served alongside a slice of toasted sprouted grain bread.
INGREDIENTS
2 Large Eggs
1/2 cup Low-Fat Cottage Cheese
1 slice Sprouted Grain Bread
1 teaspoon Extra Virgin Olive Oil
1 cup Baby Spinach
1/2 cup Cherry Tomatoes, halved
1/4 cup Bell Peppers, diced
PREPARATION
In a small bowl, whisk the eggs together until well combined and set aside.
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced bell peppers and halved cherry tomatoes to the skillet, sautéing for 3-4 minutes until the tomatoes begin to soften and burst.
Add the baby spinach to the pan and toss until just wilted.
Reduce the heat to medium-low and pour in the whisked eggs.
Gently stir the eggs with a spatula, and when they are halfway set, fold in the cottage cheese.
Continue to cook, stirring gently, until the eggs are soft and creamy but fully cooked.
Toast the sprouted grain bread until golden brown.
Serve the scramble immediately alongside the warm toast.