YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Cherry Tomatoes
Pan-scrambled eggs with creamy cottage cheese, wilted spinach, and burst cherry tomatoes, served alongside a slice of warm toasted sprouted grain bread.
INGREDIENTS
2 Large Eggs
3 tablespoons 2% Cottage Cheese
2 teaspoons Ghee
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 slice Sprouted Grain Bread
PREPARATION
Whisk the eggs in a small bowl until the yolks and whites are fully combined.
Heat the ghee in a non-stick skillet over medium heat until melted and shimmering.
Add the cherry tomatoes to the skillet and sauté for two to three minutes until the skins begin to blister and burst.
Toss in the fresh spinach and cook for about one minute just until the leaves are wilted.
Reduce the heat to medium-low and pour the whisked eggs into the pan.
Dollop the cottage cheese over the eggs and let them sit for thirty seconds to begin setting.
Gently fold the eggs and cottage cheese with a spatula until the mixture is soft and creamy but no longer liquid.
Toast the sprouted grain bread in a toaster or oven until golden and crisp.
Plate the scramble immediately and serve with the warm toast on the side.