YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Tomatoes
Soft-scrambled eggs prepared with cottage cheese, baby spinach, and cherry tomatoes, served with a slice of crunchy sprouted toast.
INGREDIENTS
2 Large Eggs
1/4 cup Low-fat Cottage Cheese
1 cup Baby Spinach
1/2 cup Cherry Tomatoes
1 teaspoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/4 Avocado
PREPARATION
Heat the extra virgin olive oil in a medium 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 burst.
Add the baby spinach and cook for 1 minute until just wilted.
In a small bowl, whisk the eggs together until well combined.
Pour the eggs into the skillet with the vegetables and let them sit for 30 seconds.
Gently stir the eggs with a spatula until they form soft curds, then fold in the cottage cheese.
Continue to cook for another minute until the eggs are set but still creamy.
Toast the sprouted grain bread until golden brown.
Serve the egg scramble immediately with the toast and sliced avocado on the side.