YOUR SOLIN GENERATED RECIPE
Scrambled Eggs and Cottage Cheese Breakfast Bowl
Fluffy scrambled eggs and sautéed spinach served over a creamy cottage cheese base for a savory, protein-packed start to the day.
INGREDIENTS
2 large eggs
0.5 cup egg whites
1 cup low-fat cottage cheese
1 cup fresh spinach
1 tsp extra virgin olive oil
1 whole green onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
0.5 cup green grapes
PREPARATION
Whisk the whole eggs and egg whites together in a small bowl until well combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté until just wilted, about 1-2 minutes.
Pour the egg mixture into the skillet with the spinach, seasoning with sea salt and black pepper.
Gently scramble the eggs with a spatula until they are set but still moist and fluffy.
Spoon the cottage cheese into the bottom of a serving bowl.
Top the cottage cheese with the warm scrambled eggs and spinach.
Garnish with sliced green onion and red pepper flakes for a hint of heat.
Serve immediately with a side of fresh green grapes.