YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Sautéed Spinach and Cherry Tomatoes
Whisked eggs scrambled with creamy cottage cheese and fresh baby spinach, served alongside a slice of sprouted toast and juicy blistered tomatoes.
INGREDIENTS
2 Large Organic Eggs
1/3 cup Low-fat Cottage Cheese (2%)
1 cup Fresh Baby Spinach
1/2 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
In a small bowl, whisk together the eggs and cottage cheese until the mixture is well combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until the skins begin to burst and soften.
Add the baby spinach to the pan and sauté briefly until it is just wilted.
Pour the egg and cottage cheese mixture into the skillet over the vegetables.
Using a spatula, gently move the eggs across the pan until they are set but still maintain a creamy texture.
Toast the sprouted grain bread until it reaches your desired level of crispness.
Serve the scramble immediately with the toast on the side, seasoned with a pinch of sea salt and cracked black pepper.