YOUR SOLIN GENERATED RECIPE
Scrambled Egg and Cottage Cheese Bowl with Spinach
Soft-scrambled eggs folded with creamy cottage cheese and fresh spinach, served with toasted sprouted bread and buttery avocado.
INGREDIENTS
1 Large Egg
1/4 cup Egg Whites
1/4 cup 2% Cottage Cheese
1 cup Fresh Baby Spinach
1/2 Avocado
1 slice Sprouted Grain Bread
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Whisk the whole egg and egg whites in a small bowl until well combined and slightly frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium-low heat.
Add the fresh baby spinach to the skillet and sauté for about 1 minute until just wilted.
Pour the egg mixture into the skillet over the spinach.
Gently move the eggs with a spatula, allowing them to form soft curds as they set.
When the eggs are nearly cooked through but still moist, fold in the cottage cheese.
Continue to cook for another 30 seconds until the cottage cheese is warmed and the eggs are creamy.
Toast the sprouted grain bread until golden and crisp.
Transfer the egg and cottage cheese scramble to a bowl and serve alongside the toasted bread and sliced avocado.