YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Sautéed Spinach and Cherry Tomatoes
A fluffy egg white scramble folded with creamy cottage cheese, served alongside sautéed spinach and tomatoes with a side of buttery avocado.
INGREDIENTS
1/2 cup Egg Whites
1/4 cup Low-fat Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
2 teaspoons Extra Virgin Olive Oil
1 slice Whole Grain Bread
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté until the skins begin to blister and soften.
Toss in the fresh spinach and cook until just wilted, then transfer the vegetables to a plate.
In a small bowl, whisk together the egg whites and cottage cheese until the mixture is well combined.
Add the remaining teaspoon of olive oil to the skillet and pour in the egg and cottage cheese mixture.
Cook the eggs while stirring gently with a spatula until they are fluffy and fully set.
Toast the whole grain bread until golden brown.
Serve the scramble over the sautéed vegetables with the sliced avocado and toast on the side.