YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Cherry Tomatoes
Fluffy eggs whisked with creamy cottage cheese and folded with sautéed spinach and burst cherry tomatoes for a protein-packed, toasted breakfast.
INGREDIENTS
2 Large Eggs
1/2 cup 2% Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 teaspoon Avocado Oil
1 slice Sprouted Grain Bread
PREPARATION
In a small bowl, whisk the eggs until the yolks and whites are fully combined.
Heat the avocado oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and the skins start to burst.
Add the fresh spinach to the pan and toss until it is just wilted.
Reduce the heat to medium-low and pour the whisked eggs into the skillet.
Immediately add the cottage cheese to the eggs.
Using a silicone spatula, gently stir and fold the mixture until the eggs are soft, creamy, and just set.
Season with a pinch of sea salt and cracked black pepper if desired.
Toast the sprouted grain bread until golden brown.
Serve the scramble immediately alongside the warm toast.