YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Sautéed Mushrooms
Soft scrambled eggs with creamy cottage cheese and fresh spinach, topped with savory sautéed mushrooms and served with avocado for a buttery finish.
INGREDIENTS
2 Large Eggs
3 tablespoons 2% Cottage Cheese
1 cup Cremini Mushrooms, sliced
2 cups Fresh Spinach
1 tablespoon Avocado Oil
1 slice Sprouted Grain Bread
1/4 medium Avocado, sliced
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté until they are golden brown and tender.
Stir in the fresh spinach and cook for about 1 minute until just wilted.
In a medium bowl, whisk together the eggs and cottage cheese until the mixture is uniform.
Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.
Use a spatula to gently scramble the eggs, folding them until they are set but still moist and creamy.
Toast the sprouted grain bread and top it with the fresh avocado slices.
Plate the scramble immediately alongside the avocado toast for a complete, protein-packed breakfast.