YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Cottage Cheese and Sautéed Spinach
Fluffy eggs whisked with creamy cottage cheese and folded with sautéed spinach, served alongside toasted sourdough and buttery avocado.
INGREDIENTS
2 Large Eggs
1/2 cup Low-fat Cottage Cheese
2 cups Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
1 slice Sourdough Bread
30 grams Avocado
PREPARATION
Whisk the eggs and cottage cheese together in a medium bowl until well combined.
Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.
Remove the spinach from the pan and set aside.
Wipe the skillet clean, add the remaining teaspoon of olive oil, and pour in the egg mixture.
Cook the eggs over medium-low heat, stirring gently with a spatula for a soft, creamy scramble.
Fold the sautéed spinach back into the eggs just before they finish cooking.
Toast the sourdough bread and top with the sliced avocado.
Plate the scrambled eggs alongside the avocado toast and season with a pinch of sea salt and black pepper.