YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Sautéed Spinach and Roasted Cherry Tomatoes
Soft-scrambled eggs folded with creamy cottage cheese and fresh spinach, served with a side of blistered cherry tomatoes.
INGREDIENTS
2 Large Eggs
1/4 cup Egg Whites
1/3 cup 2% Cottage Cheese
2 teaspoons Extra Virgin Olive Oil
2 cups Baby Spinach
1/2 cup Cherry Tomatoes
PREPARATION
Preheat your oven to 400°F.
Toss the cherry tomatoes with one teaspoon of olive oil and a pinch of salt on a small baking sheet.
Roast the tomatoes for 10 minutes until they are soft and blistered.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.
Add the baby spinach to the skillet and sauté until wilted, then remove from the pan and set aside.
Whisk the whole eggs and egg whites together in a small bowl until well combined.
Pour the egg mixture into the same skillet over medium-low heat, stirring gently with a spatula.
When the eggs are nearly set, fold in the cottage cheese and the sautéed spinach.
Cook for another minute until the cheese is warm and the eggs are creamy.
Plate the scramble and serve immediately with the roasted tomatoes on the side.