YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Sautéed Mushrooms
Pan-scrambled eggs folded with protein-rich cottage cheese and fresh spinach, served with savory mushrooms sautéed until golden brown.
INGREDIENTS
1 Large Egg
2 Large Egg Whites
1/4 cup 2% Cottage Cheese
1 cup Cremini Mushrooms, sliced
2 cups Baby Spinach
2 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Add the sliced mushrooms to the skillet and cook until they are tender and golden brown.
Toss in the baby spinach and sauté for one minute until just wilted, then remove the vegetables from the pan.
In a small bowl, whisk together the whole egg, egg whites, and cottage cheese until well combined.
Lower the heat to medium, add the remaining teaspoon of olive oil to the pan, and pour in the egg mixture.
Cook the eggs while stirring gently with a spatula until they are soft and creamy.
Fold the sautéed mushrooms and spinach back into the scramble and season with a pinch of salt and pepper.
Serve the scramble immediately alongside a slice of toasted sprouted grain bread.