YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Tomatoes
Pan-scrambled eggs and creamy cottage cheese folded with wilted spinach and blistered tomatoes, creating a pillowy texture that melts in your mouth.
INGREDIENTS
1 Large Egg
1/3 cup Liquid Egg Whites
1/2 cup 2% Cottage Cheese
1 cup Fresh Baby Spinach
1/2 cup Cherry Tomatoes
2 teaspoons Avocado Oil
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium-low heat.
Add the cherry tomatoes to the pan and sauté for 2-3 minutes until the skins begin to blister and soften.
Toss in the fresh baby spinach and cook just until the leaves are wilted, then reduce heat to low.
In a small bowl, whisk together the whole egg, liquid egg whites, and cottage cheese until the mixture is well combined.
Pour the egg and cheese mixture into the skillet over the vegetables.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds.
Continue cooking until the eggs are just set but still look moist and creamy from the cottage cheese.
Remove from heat immediately and season with a pinch of sea salt and cracked black pepper.