YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Sautéed Mushrooms
Fluffy eggs whisked with creamy cottage cheese and folded with earthy sautéed mushrooms and spinach, served alongside toasted sprouted grain bread.
INGREDIENTS
2 Large Eggs
1/4 cup Low-Fat Cottage Cheese
1 cup sliced White Button Mushrooms
2 cups Fresh Spinach
1 tablespoon Avocado Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the avocado oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for 5-6 minutes until they are golden brown and tender.
Add the fresh spinach to the pan and cook for 1-2 minutes until just wilted, then reduce heat to medium-low.
In a small bowl, whisk the eggs and cottage cheese together until the mixture is well combined.
Pour the egg and cottage cheese mixture into the skillet with the vegetables.
Gently stir the eggs with a silicone spatula, folding them over until they are set but still soft and creamy.
Toast the sprouted grain bread until crisp.
Plate the scramble immediately and serve with the warm toast on the side.