YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Sautéed Spinach and Tomatoes
Fluffy eggs scrambled with creamy cottage cheese and folded with sautéed spinach and burst cherry tomatoes for a savory, velvety finish.
INGREDIENTS
2 Large Eggs
1/4 cup Liquid Egg Whites
1/2 cup Low Fat Cottage Cheese (2%)
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes, halved
1 teaspoon Extra Virgin Olive Oil
PREPARATION
In a medium bowl, whisk together the large eggs, liquid egg whites, and cottage cheese until well combined and slightly frothy.
Heat the olive oil in a non-stick skillet over medium heat.
Add the halved cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and blister.
Toss in the fresh spinach and cook for about 1 minute until just wilted.
Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the skillet over the vegetables.
Using a silicone spatula, gently push the eggs from the edges toward the center, allowing the uncooked portion to flow underneath.
Continue cooking and stirring gently until the eggs are set but still appear moist and creamy.
Remove from heat immediately, season with a pinch of salt and pepper if desired, and serve warm.