YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Cherry Tomatoes
Whisked eggs scrambled with creamy cottage cheese, sautéed spinach, and burst cherry tomatoes, served alongside a slice of toasted sprouted grain bread.
INGREDIENTS
2 Large Eggs
1/4 cup Egg Whites
1/3 cup 2% Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1.5 teaspoons Avocado Oil
1 slice Sprouted Grain Bread
PREPARATION
In a medium bowl, whisk together the large eggs, egg whites, and cottage cheese until well combined and slightly frothy.
Heat the avocado oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until the skins begin to blister and soften.
Add the fresh spinach to the skillet and toss with the tomatoes until the leaves are just wilted.
Lower the heat to medium-low and pour the egg and cottage cheese mixture into the skillet.
Gently fold the eggs with a spatula, moving them constantly to create soft, creamy curds.
Remove the skillet from the heat once the eggs are set but still look moist, as they will continue to cook slightly from the residual heat.
Toast the sprouted grain bread until golden and serve immediately alongside the hot scramble.