YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Sautéed Spinach and Cherry Tomatoes
Whisked eggs scrambled with creamy cottage cheese, served alongside sautéed baby spinach and tomatoes that have been seared until they are blistered.
INGREDIENTS
2 Large Eggs
3 tbsp Low-fat Cottage Cheese
2 cups Fresh Baby Spinach
0.5 cup Cherry Tomatoes
1 slice Sprouted Grain Bread
1 tsp Avocado Oil
1 tsp Grass-fed Butter
0.25 tsp Black Pepper
PREPARATION
Heat the avocado oil in a medium skillet over medium heat.
Add the cherry tomatoes and sauté for three minutes until the skins begin to pop.
Toss in the baby spinach and cook just until wilted, then remove vegetables from the pan and set aside.
In a small bowl, whisk together the eggs and cottage cheese until well combined.
Wipe the skillet clean and melt the grass-fed butter over medium-low heat.
Pour in the egg mixture and cook slowly, stirring gently with a spatula until soft, creamy curds form.
Toast the sprouted grain bread until golden brown.
Plate the scramble with the sautéed vegetables and toast, finishing with a crack of black pepper.