YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Spinach
Fluffy eggs and protein-packed cottage cheese scrambled with vibrant spinach, served alongside a slice of toasted sprouted grain bread for a satisfying crunch.
INGREDIENTS
2 large eggs
0.5 cup egg whites
0.5 cup low-fat cottage cheese
2 cups fresh baby spinach
1 tsp extra virgin olive oil
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp garlic powder
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, cottage cheese, sea salt, black pepper, and garlic powder until well combined and slightly frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.
Lower the heat to medium-low and pour the egg mixture into the skillet with the spinach.
Gently stir the eggs with a spatula, lifting and folding the curds until they are set but still moist and fluffy.
While the eggs cook, toast the sprouted grain bread until golden and crisp.
Transfer the scrambled eggs to a plate and serve immediately with the warm toast on the side.