YOUR SOLIN GENERATED RECIPE
Savory Egg and Spinach Scramble
Fluffy eggs and protein-rich cottage cheese scrambled with vibrant spinach, served alongside a slice of toasted sprouted grain bread for a satisfying and energizing start.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 cup fresh baby spinach
1 tsp extra virgin olive oil
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium bowl, whisk together the whole eggs, liquid egg whites, cottage cheese, sea salt, black pepper, and garlic powder until the mixture is well combined and slightly frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium heat, swirling to coat the surface of the pan.
Add the fresh baby spinach to the skillet and sauté for approximately 1 minute, or until the leaves are just wilted and bright green.
Pour the egg and cottage cheese mixture into the skillet over the spinach.
Using a heat-resistant spatula, gently stir the eggs, pushing them from the edges toward the center to create large, soft curds.
Continue cooking for 3-4 minutes until the eggs are set but still appear moist and fluffy, then remove from the heat immediately.
Toast the sprouted grain bread until golden brown and serve it alongside the warm scramble for a balanced pre-workout meal.