YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms
Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served with savory mushrooms sautéed until golden and caramelized.
INGREDIENTS
2 Large Eggs
1/4 cup Low Fat Cottage Cheese
2 cups Baby Spinach
1 cup White Button Mushrooms, sliced
1 tablespoon Extra Virgin Olive Oil
1 slice Whole Wheat Bread
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté until they are tender and browned.
Remove the mushrooms from the pan and set them aside on a plate.
In a small bowl, whisk together the eggs and cottage cheese until well combined.
Add the remaining olive oil to the skillet and toss in the baby spinach, cooking until it just begins to wilt.
Pour the egg and cottage cheese mixture into the skillet with the spinach.
Cook the eggs, stirring frequently with a spatula, until they are soft, creamy, and fully set.
Serve the egg scramble immediately alongside the sautéed mushrooms and a slice of toasted whole wheat bread.