YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Tomatoes
Whisked eggs scrambled with creamy cottage cheese, fresh spinach, and sun-ripened tomatoes, finished with a sprinkle of savory cracked black pepper.
INGREDIENTS
2 Large Eggs
1/4 cup Liquid Egg Whites
1/4 cup Low-fat Cottage Cheese (2%)
1 cup Baby Spinach
1/2 cup Cherry Tomatoes, halved
1 tsp Extra Virgin Olive Oil
PREPARATION
In a small mixing bowl, whisk together the 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 2-3 minutes until they begin to soften and blister.
Add the baby spinach to the pan and cook for about 1 minute 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 stir and fold the eggs until they are set but still moist and creamy.
Remove from heat immediately to prevent overcooking and season with a pinch of sea salt and cracked black pepper.