YOUR SOLIN GENERATED RECIPE
Shrimp Scramble with Cottage Cheese Buckwheat
Sautéed shrimp and eggs scrambled with creamy cottage cheese, served over a bed of nutty toasted buckwheat groats.
INGREDIENTS
0.25 cup buckwheat groats
0.5 cup water
4 oz shrimp
2 large eggs
0.25 cup low-fat cottage cheese
0.5 tsp extra virgin olive oil
1 cup baby spinach
1 tbsp green onions
0.13 tsp sea salt
0.13 tsp black pepper
0.13 tsp garlic powder
PREPARATION
Rinse the buckwheat groats thoroughly under cold water to remove any bitter surface coating.
In a small saucepan, combine the buckwheat and water; bring to a boil, then cover and simmer on low for 10 to 12 minutes until tender.
In a medium bowl, whisk together the eggs, cottage cheese, garlic powder, and half of the salt and pepper until well combined.
Heat the olive oil in a non-stick skillet over medium heat and sauté the shrimp until pink and opaque, about 2 minutes per side.
Remove the shrimp from the pan and add the baby spinach, stirring for 1 minute until it is just wilted.
Pour the egg and cottage cheese mixture into the skillet with the spinach and stir gently with a spatula until soft curds form.
Fold the cooked shrimp back into the scramble for 30 seconds to ensure everything is heated through.
Fluff the cooked buckwheat with a fork, transfer it to a shallow bowl, and top with the shrimp scramble and fresh green onions.