YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Cherry Tomatoes
Pan-scrambled eggs whisked with cottage cheese, folded with wilted spinach and blistered cherry tomatoes, served with a side of buttery avocado.
INGREDIENTS
2 Large Eggs
1/4 cup 2% Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 teaspoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/2 Avocado
PREPARATION
Whisk the eggs and cottage cheese together in a small bowl until well combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for 2 to 3 minutes until they begin to soften.
Toss in the fresh spinach and sauté briefly until just wilted.
Pour the egg and cottage cheese mixture into the skillet over the vegetables.
Gently stir the eggs with a spatula until they are set but still moist and creamy.
Toast the sprouted grain bread until golden.
Serve the scramble immediately alongside the toast and sliced avocado.