YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes
Fluffy egg whites and cottage cheese scrambled with fresh spinach and juicy cherry tomatoes, finished with a sprinkle of cracked black pepper for a savory, velvety bite.
INGREDIENTS
0.5 cup Liquid Egg Whites
0.5 cup Low-Fat Cottage Cheese (2%)
1 Large Egg
2 cups Fresh Spinach
0.5 cup Cherry Tomatoes
1 teaspoon Avocado Oil
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and blister.
Toss in the fresh spinach and cook for about 1 minute until just wilted.
In a small mixing bowl, whisk together the egg whites, whole egg, and cottage cheese until well combined.
Pour the egg mixture into the skillet over the vegetables.
Using a silicone spatula, gently stir the eggs frequently, scraping the bottom of the pan to form soft curds.
Continue cooking until the eggs are set but still moist and creamy.
Remove from heat immediately and season with a pinch of sea salt and cracked black pepper before serving.