YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Smoked Salmon Scramble with Sautéed Spinach
Pan-scrambled eggs whisked with creamy cottage cheese and folded with savory smoked salmon, served over a bed of tender sautéed spinach for a finish that is wonderfully silky.
INGREDIENTS
2 Large Eggs
1/2 cup 2% Cottage Cheese
1.5 ounces Smoked Salmon, chopped
2 cups Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
1/2 teaspoon Fresh Dill, minced
PREPARATION
In a small mixing bowl, whisk the eggs and cottage cheese together until well combined and slightly aerated.
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted, then transfer to a serving plate.
Wipe the skillet clean and add the remaining teaspoon of olive oil over medium-low heat.
Pour the egg and cottage cheese mixture into the skillet, letting it sit for a few seconds until the edges begin to set.
Gently push the eggs across the pan with a spatula to create soft, creamy curds.
When the eggs are nearly cooked through but still moist, fold in the chopped smoked salmon and fresh dill.
Cook for an additional 30 seconds to warm the salmon, then spoon the scramble over the bed of sautéed spinach and serve immediately.