YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Egg Scramble with Spinach and Cherry Tomatoes
Soft-scrambled eggs folded with creamy cottage cheese, fresh baby spinach, and juicy burst cherry tomatoes for a silky, protein-packed finish.
INGREDIENTS
2 Large Eggs
1/4 cup Liquid Egg Whites
1/3 cup Low Fat 2% Cottage Cheese
1 cup Fresh Baby Spinach
1/2 cup Cherry Tomatoes, halved
1 tsp Extra Virgin Olive Oil
PREPARATION
In a medium bowl, whisk together the whole eggs, liquid egg whites, and cottage cheese until well combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the halved cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften and blister.
Add the baby spinach to the skillet and toss until just wilted.
Reduce the heat to medium-low and pour the egg and cottage cheese mixture over the vegetables.
Using a silicone spatula, gently push the eggs from the edges toward the center, cooking slowly to maintain a creamy texture.
Continue cooking until the eggs are just set but still moist and silky.
Remove from heat immediately and season with a pinch of sea salt and cracked black pepper if desired.