YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Cherry Tomatoes
Soft scrambled eggs whisked with creamy cottage cheese and folded with fresh spinach, served with toasted sprouted bread and juicy blistered cherry tomatoes.
INGREDIENTS
2 Large Eggs
2 tablespoons Low Fat Cottage Cheese
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
1 tablespoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
In a small bowl, whisk the eggs and cottage cheese together until well combined and slightly frothy.
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes until the skins begin to blister.
Toss in the spinach and sauté for 1 minute until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean, add the remaining olive oil, and pour in the egg and cottage cheese mixture.
Cook the eggs over medium-low heat, stirring gently with a spatula, until they are soft and creamy.
Fold the sautéed spinach and blistered tomatoes back into the eggs just before they finish cooking.
Toast the sprouted grain bread until golden brown.
Plate the scramble immediately alongside the warm toast and enjoy.