YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Sautéed Spinach
Whisked eggs and creamy cottage cheese scrambled with fresh spinach, served with a slice of sprouted grain toast for a satisfying crunch.
INGREDIENTS
2 Large Eggs
1/4 cup 2% Cottage Cheese
2 cups Fresh Spinach
2 teaspoons Avocado Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat one teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the spinach to the skillet and sauté until just wilted, then transfer to a plate.
In a small bowl, whisk together the eggs and cottage cheese until well combined.
Add the remaining teaspoon of oil to the skillet and pour in the egg mixture.
Cook the eggs over medium-low heat, stirring occasionally with a spatula for a soft scramble.
Fold the wilted spinach back into the eggs during the last thirty seconds of cooking.
Serve the scramble warm alongside a slice of toasted sprouted grain bread.