YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Sautéed Spinach and Cherry Tomatoes
Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served with blistered cherry tomatoes and buttery avocado toast.
INGREDIENTS
2 Large Eggs
1/3 cup Low Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/2 medium Avocado
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until the skins begin to blister.
Add the fresh spinach to the pan and sauté until just wilted, then move the vegetables to one side of the pan.
In a small bowl, whisk the eggs together and then stir in the cottage cheese until well combined.
Pour the egg and cottage cheese mixture into the skillet.
Gently scramble the eggs with a spatula, incorporating the vegetables as the eggs set.
Cook until the eggs are firm but still moist and creamy from the cottage cheese.
Toast the sprouted grain bread and top with the sliced avocado.
Serve the hot scramble alongside the avocado toast and season with a pinch of black pepper if desired.