YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with blistered cherry tomatoes and toasted sprouted grain bread.
INGREDIENTS
170g Egg Whites
50g 2% Cottage Cheese
1 cup Fresh Baby Spinach
1/2 cup Cherry Tomatoes
2 tsp Extra Virgin Olive Oil
1 slice Sprouted 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 cook for 3-4 minutes until the skins begin to blister.
Add the baby spinach to the pan and sauté briefly until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet if needed and add the remaining teaspoon of olive oil.
Pour the egg whites into the skillet and cook, stirring gently with a spatula to form soft curds.
When the egg whites are nearly set, fold in the cottage cheese and the cooked spinach and tomatoes.
Continue to cook for another 30-60 seconds until the cottage cheese is warmed through and the eggs are fully cooked but still moist.
Toast the sprouted grain bread until golden brown.
Serve the scramble immediately alongside the warm toast.