YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Cherry Tomatoes
Pan-scrambled eggs folded with creamy cottage cheese and wilted spinach, served with toasted whole-grain bread and blistered cherry tomatoes.
INGREDIENTS
2 Large Eggs
3 tablespoons Low-Fat Cottage Cheese
1 cup Baby Spinach
0.5 cup Cherry Tomatoes
1 slice Whole Grain Bread
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Whisk the eggs in a small bowl until the yolks and whites are fully combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until the skins begin to blister.
Add the baby spinach to the pan and toss until it is just wilted.
Reduce the heat to medium-low and pour in the whisked eggs.
Gently stir the eggs with a spatula, then fold in the cottage cheese once the eggs begin to set.
Continue to cook and stir gently until the eggs are fluffy and the cottage cheese is warmed through.
Serve the scramble immediately with a side of toasted whole grain bread.