YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms
Whisked eggs scrambled with creamy cottage cheese and wilted spinach, served alongside golden caramelized mushrooms and sprouted grain toast.
INGREDIENTS
2 Large Eggs
1/2 cup 2% Cottage Cheese
1 cup sliced White Mushrooms
2 cups Fresh Spinach
1 slice Sprouted Grain Bread
1/2 medium Avocado
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the sliced mushrooms until they are tender and golden brown.
Add the fresh spinach to the skillet and cook for 1-2 minutes until just wilted, then remove the vegetables from the pan and set aside.
In a small bowl, whisk the eggs together with the cottage cheese until well combined.
Wipe the skillet clean, add the remaining teaspoon of olive oil, and pour in the egg and cottage cheese mixture over medium-low heat.
Gently scramble the eggs with a spatula until they reach a soft, creamy consistency.
Fold the sautéed mushrooms and spinach back into the eggs to warm through.
Toast the sprouted grain bread and serve the scramble on the side, topped with fresh sliced avocado and a crack of black pepper.