YOUR SOLIN GENERATED RECIPE
Spinach and Cottage Cheese Scramble
Sautéed spinach and juicy cherry tomatoes are folded into fluffy eggs and creamy cottage cheese for a protein-packed, velvety breakfast.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.5 cup low-fat cottage cheese
2 cups fresh baby spinach
0.5 cup cherry tomatoes
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp garlic powder
PREPARATION
Halve the cherry tomatoes and roughly chop the spinach.
In a medium bowl, whisk together the whole eggs, egg whites, cottage cheese, sea salt, black pepper, and garlic powder until well combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften.
Add the spinach to the skillet and cook until just wilted, about 1 minute.
Pour the egg and cottage cheese mixture into the skillet.
Using a spatula, gently fold the eggs from the edges toward the center, cooking until the eggs are set but still moist and creamy.
Remove from heat immediately and serve warm.