YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Sautéed Mushrooms
Fluffy eggs scrambled with creamy cottage cheese and wilted spinach, served with savory sautéed mushrooms and buttery avocado on toasted sprouted bread.
INGREDIENTS
2 Large Eggs
3 tbsp Low-Fat Cottage Cheese
1 cup Sliced White Mushrooms
1 cup Fresh Spinach
1 tsp Avocado Oil
1 slice Sprouted Grain Bread
1/3 Avocado
PREPARATION
Heat the avocado oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the pan and sauté until they are golden brown and tender.
Toss in the fresh spinach and cook just until it begins to wilt, then remove the vegetables from the pan and set aside.
In a small bowl, whisk together the eggs and cottage cheese until well combined.
Lower the heat to medium-low and pour the egg mixture into the same skillet.
Gently stir the eggs with a spatula until soft curds form and they are just set.
Fold the sautéed mushrooms and spinach back into the scramble.
Toast the sprouted grain bread and top it with the sliced avocado, mashing slightly if desired.
Serve the warm scramble alongside the avocado toast and season with a pinch of sea pepper.