POPEYE SALAD
This dish packs a lot of protein. It is lacto- ovo-vegetarian friendly.
2 eggs
teaspoon of balsamic vinegar
mushrooms
onions
tomato
paprika (to taste)
sweet basil
spinach (as much as you like)
50g of pre-cooked firm tofu with garlic
spices to taste
sesame seed oil
100g of cottage cheese
Crack 2 eggs and beat them. Add the chopped mushrooms, onions, cooked tofu, balsamic vinegar, spices (and any other veggies you want to add). Mix together and then pour into a frying pan. Scramble the eggs and veggies as you would scrambled eggs. I usually add the paprika as soon as the eggs have finished cooking. I really like paprika so I go heavy on it. I also sometimes add cumin but that's up to you. On a plate put the spinach, totmato an sesame oil. Once the eggs/mix have finished cooking turn off the heat. Next add the cottage cheese to the warm scambled mix to let the cottage cheese absorb some of the heat. Next put eggs, mix and cottage cheese on the bed of spinach and tomato. eat.
Enjoy.