YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Egg Scramble with Sautéed Spinach
Fluffy eggs scrambled with creamy cottage cheese and wilted baby spinach, served with a slice of sprouted grain toast for a satisfyingly toasted finish.
INGREDIENTS
2 Large Eggs
1/3 cup Low-Fat Cottage Cheese (2%)
1/4 cup Liquid Egg Whites
2 cups Baby Spinach
2 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Whisk the whole eggs and egg whites together in a medium bowl until well combined and slightly frothy.
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove the spinach from the pan and set aside.
Wipe the skillet clean if necessary and add the remaining teaspoon of olive oil.
Pour the egg mixture into the skillet and let it sit for about 30 seconds until the edges begin to set.
Gently push the eggs toward the center with a spatula, then stir in the cottage cheese.
Continue cooking and folding gently until the eggs are mostly set but still look moist.
Fold the sautéed spinach back into the scramble and season with a pinch of sea salt and black pepper if desired.
Serve immediately with a slice of toasted sprouted grain bread.