YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Cottage Cheese and Spinach
Fluffy eggs whisked with creamy cottage cheese and wilted spinach, served alongside toasted sprouted bread with a hint of grass-fed butter.
INGREDIENTS
2 Large Eggs
1/3 cup 2% Cottage Cheese
2 cups Fresh Spinach
2 teaspoons Grass-Fed Butter
1 slice Sprouted Grain Bread
PREPARATION
In a small bowl, whisk together the eggs and cottage cheese until well combined.
Heat a non-stick skillet over medium heat and add one teaspoon of the grass-fed butter.
Add the fresh spinach to the skillet and sauté until just wilted, about 1-2 minutes.
Pour the egg and cottage cheese mixture into the skillet with the spinach.
Cook, stirring gently with a spatula, until the eggs are set and creamy.
While the eggs cook, toast the sprouted grain bread and spread with the remaining teaspoon of butter.
Serve the scrambled eggs immediately alongside the warm toast.