YOUR SOLIN GENERATED RECIPE
Cabbage and Cheddar Bratwurst Scramble
Skillet-seared jalapeño cheddar bratwurst and crisp shredded cabbage scrambled with fluffy eggs and creamy cottage cheese, finished with a buttery avocado garnish.
INGREDIENTS
1 link jalapeño cheddar bratwurst
1 cup green cabbage
0.5 medium red bell pepper
1 tsp avocado oil
3 large eggs
0.5 cup low-fat cottage cheese
0.5 cup black beans
0.25 tsp sea salt
0.25 tsp black pepper
0.25 whole avocado
1 tsp raw pumpkin seeds
1 tbsp fresh cilantro
PREPARATION
Slice the jalapeño cheddar bratwurst into thin half-moon rounds and thinly shred the green cabbage.
Finely dice the red bell pepper.
Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.
Add the bratwurst, shredded cabbage, and diced peppers to the skillet and sauté for 6-7 minutes until the cabbage is tender and the sausage is browned.
In a medium bowl, whisk together the whole eggs, cottage cheese, sea salt, and black pepper until well combined.
Stir the black beans into the skillet and cook for 1 minute to ensure they are heated through.
Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the skillet.
Gently fold the eggs with a spatula, cooking until they are just set and have a light, fluffy texture.
Transfer the scramble to a plate and garnish with sliced avocado, raw pumpkin seeds, and fresh cilantro before serving.