YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Sautéed Spinach and Cherry Tomatoes
Whisked eggs scrambled with creamy cottage cheese and served over a bed of sautéed spinach and juicy blistered tomatoes.
INGREDIENTS
3 Large Eggs
1/2 cup Low Fat Cottage Cheese
2 cups Baby Spinach
1/2 cup Cherry Tomatoes
1 tsp Extra Virgin Olive Oil
1/4 medium Avocado
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 3-4 minutes until the skins begin to soften and blister.
Add the baby spinach to the pan and toss until just wilted, then remove the vegetables and set them aside on a plate.
In a small bowl, whisk the eggs with a pinch of salt and pepper until well combined.
Reduce the heat to medium-low and pour the eggs into the same skillet, stirring gently with a spatula.
When the eggs are about halfway set, fold in the cottage cheese and continue to cook until the eggs are fluffy and the cheese is warmed through.
Serve the scramble over the sautéed spinach and tomatoes, then top with freshly sliced avocado.