YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Cherry Tomatoes
Pan-scrambled eggs folded with creamy cottage cheese, wilted spinach, and burst cherry tomatoes, served alongside a slice of golden toasted sprouted bread.
INGREDIENTS
2 Large Eggs
1/3 cup 2% Cottage Cheese
1 cup Fresh Baby Spinach
1/2 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and burst.
Toss in the fresh baby spinach and cook just until wilted, about 1 minute.
Whisk the eggs in a small bowl and pour them into the skillet with the vegetables.
As the eggs begin to set, gently fold in the cottage cheese using a spatula.
Continue to scramble gently until the eggs are cooked through but still moist and creamy.
Toast the sprouted grain bread until golden brown.
Plate the scramble immediately alongside the toast and season with a pinch of black pepper if desired.