YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Egg Scramble with Sautéed Spinach
Fluffy eggs scrambled with protein-rich cottage cheese and wilted spinach, served with sprouted toast and slices of buttery avocado.
INGREDIENTS
2 Large Eggs
1/2 cup 2% Cottage Cheese
2 cups Baby Spinach
1 teaspoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/4 medium Avocado
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
In a small bowl, whisk together the eggs and cottage cheese until well combined.
Pour the egg and cottage cheese mixture into the skillet with the spinach.
Reduce heat to medium-low and gently fold the eggs with a spatula until they are set but still creamy.
Toast the sprouted grain bread until golden brown.
Top the toast with sliced avocado and a pinch of salt or red pepper flakes if desired.
Serve the scramble immediately alongside the avocado toast.