YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with sliced avocado and toasted sprouted grain bread for a satisfying, melty finish.
INGREDIENTS
0.45 cup Egg Whites
0.25 cup Low-fat Cottage Cheese
1 slice Sprouted Grain Bread
0.5 medium Avocado
1.1 teaspoon Extra Virgin Olive Oil
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for about 2 minutes until the skins begin to blister.
Add the fresh spinach to the pan and cook for 1 minute until just wilted.
In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.
Pour the egg mixture into the skillet over the vegetables.
Gently stir the eggs with a spatula, cooking until they are set but still creamy and moist.
While the eggs cook, toast the slice of sprouted grain bread until golden brown.
Plate the scramble alongside the toast and top with the sliced avocado.
Finish with a crack of fresh black pepper and a pinch of sea salt if desired.