YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Egg Scramble with Spinach and Cherry Tomatoes
Pan-scrambled eggs folded with creamy cottage cheese, wilted spinach, and burst cherry tomatoes, served with sprouted grain toast for a satisfying crunch.
INGREDIENTS
2 Large Eggs
1/2 cup 2% Low-fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
2 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Whisk the eggs in a small bowl until the yolks and whites are well combined.
Heat the olive 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.
Toss in the fresh spinach and cook just until the leaves are wilted.
Reduce the heat to medium-low and pour in the whisked eggs, stirring gently with a spatula.
When the eggs are nearly set but still slightly wet, fold in the cottage cheese.
Continue to cook for 1 minute until the eggs are creamy and the cottage cheese is warmed through.
Serve the scramble immediately alongside a slice of toasted sprouted grain bread.