YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Roasted Tomatoes
Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served with blistered roasted tomatoes and a crisp side salad.
INGREDIENTS
2 Large Eggs
1/2 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Grape Tomatoes
1 tsp Extra Virgin Olive Oil
2 cups Mixed Baby Greens
1 tbsp Balsamic Vinaigrette
1 slice Sprouted Grain Bread
PREPARATION
Preheat a small toaster oven or air fryer to 400°F and toss grape tomatoes with a tiny drop of olive oil, roasting until they are blistered and soft.
In a small bowl, whisk the eggs together until well combined.
Heat a non-stick skillet over medium-low heat and add the remaining olive oil.
Add the fresh spinach to the skillet and sauté until just wilted.
Pour the whisked eggs into the skillet and let them sit for a few seconds before gently stirring.
When the eggs are halfway cooked, fold in the cottage cheese, which adds a creamy texture and a massive protein boost.
Continue to cook gently until the eggs are set but still moist.
Toast the sprouted grain bread until golden brown.
Toss the mixed baby greens with the balsamic vinaigrette in a separate bowl to create a light breakfast salad.
Plate the scramble alongside the roasted tomatoes, the toasted bread, and the fresh side salad for a high-volume, nutrient-dense breakfast.