YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Cottage Cheese and Sautéed Spinach
Soft-scrambled eggs whisked with cottage cheese and folded with sautéed baby spinach for a velvety texture.
INGREDIENTS
3 Large Eggs
0.5 cup 2% Cottage Cheese
2 cups Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
0.25 teaspoon Sea Salt
0.25 teaspoon Black Pepper
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté until just wilted, then remove and set aside.
In a medium bowl, whisk together the eggs, cottage cheese, sea salt, and black pepper until well combined.
Wipe the skillet clean and add the remaining teaspoon of olive oil over medium-low heat.
Pour the egg mixture into the skillet and let sit for a few seconds until the edges begin to set.
Gently push the eggs across the pan with a spatula, creating large, soft curds.
Fold the sautéed spinach back into the eggs just before they are fully cooked.
Remove from heat while the eggs still look slightly moist to ensure a creamy finish.