YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Cottage Cheese and Sautéed Spinach
Soft scrambled eggs folded with creamy cottage cheese and wilted spinach, served with a slice of sprouted grain toast for a satisfyingly toasted crunch.
INGREDIENTS
2 Large Eggs
3 tbsp Egg Whites
1/2 cup 2% Cottage Cheese
2 cups Fresh Spinach
1 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the pan and sauté until just wilted, then remove from the pan and set aside.
In a small bowl, whisk together the whole eggs and egg whites until well combined.
Pour the egg mixture into the same skillet over medium-low heat.
As the eggs begin to set, gently fold in the cottage cheese and the sautéed spinach.
Continue to cook, stirring occasionally, until the eggs are cooked through but still moist and creamy.
Season with a pinch of sea salt and black pepper if desired.
Serve immediately alongside a slice of toasted sprouted grain bread.