YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Sautéed Mushrooms
Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served with savory mushrooms sautéed until golden and caramelized.
INGREDIENTS
2 large Eggs
1/4 cup 2% Cottage Cheese
1 cup White Button Mushrooms, sliced
2 cups Baby Spinach
1 tablespoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté until they have released their moisture and turned golden brown.
Toss in the baby spinach and cook for one minute until just wilted, then remove the vegetables from the pan and set aside.
In a small mixing bowl, whisk together the eggs and cottage cheese until the mixture is well combined.
Wipe the skillet clean, add the remaining olive oil, and pour in the egg and cheese mixture over medium-low heat.
Gently fold the eggs with a silicone spatula, cooking slowly until soft curds form and the eggs are nearly set.
Fold the sautéed mushrooms and spinach back into the scramble to warm them through for thirty seconds.
Serve the scramble immediately alongside a piece of toasted sprouted grain bread for a complete, fiber-rich breakfast.