YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Cherry Tomatoes
Pan-scrambled eggs folded with spinach and blistered cherry tomatoes, finished with a scoop of creamy cottage cheese for a protein-packed start.
INGREDIENTS
2 Large Eggs
1/3 cup 2% Low Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Whisk the eggs in a small bowl with a pinch of sea salt and black pepper until well combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to blister and soften.
Toss in the fresh spinach and cook just until wilted, about 1 minute.
Pour the whisked eggs into the skillet, stirring gently with a spatula to form soft curds.
When the eggs are nearly set but still slightly moist, fold in the cottage cheese.
Remove from heat immediately to prevent the cottage cheese from becoming watery, ensuring a creamy texture.
Serve the scramble alongside a slice of toasted sprouted grain bread.