YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Spinach
Sautéed spinach folded into fluffy eggs whisked with creamy cottage cheese, served with a slice of toasted sprouted grain bread for a satisfying crunch.
INGREDIENTS
2 large eggs
0.5 cup egg whites
0.5 cup low-fat cottage cheese
1 cup fresh baby spinach
1 oz feta cheese
1 tsp extra virgin olive oil
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium mixing bowl, whisk together the whole eggs, egg whites, cottage cheese, sea salt, and black pepper until the mixture is well combined and slightly frothy.
Place a non-stick skillet over medium heat and add the extra virgin olive oil, swirling to coat the bottom of the pan.
Add the fresh baby spinach to the skillet and sauté for 1 to 2 minutes until the leaves are just wilted.
Pour the egg and cottage cheese mixture into the skillet over the spinach.
Allow the eggs to set for about 30 seconds, then use a silicone spatula to gently push the eggs from the edges toward the center, creating large, soft curds.
Continue cooking and gently folding until the eggs are mostly set but still look slightly moist.
Sprinkle the crumbled feta cheese over the eggs and remove the skillet from the heat to prevent overcooking.
Toast the slice of sprouted grain bread until golden brown.
Plate the scrambled eggs immediately alongside the toast and serve warm.