YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Cherry Tomatoes
Soft-scrambled eggs folded with creamy cottage cheese, sautéed spinach, and blistered cherry tomatoes, served with a slice of toasted sprouted grain bread.
INGREDIENTS
2 Large Eggs
1/4 cup Low-fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and sauté for 2-3 minutes until they begin to soften and the skins blister.
Add the fresh spinach to the skillet and toss until it is just wilted.
In a small bowl, whisk the eggs together and pour them into the skillet over the vegetables.
As the eggs begin to set, gently fold in the cottage cheese using a spatula.
Continue to cook, stirring occasionally, until the eggs are fluffy and the cottage cheese is warm and creamy.
Toast the sprouted grain bread until golden brown.
Serve the egg scramble immediately alongside the warm toast.