YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes
Fluffy egg whites scrambled with creamy cottage cheese and wilted spinach, served with burst cherry tomatoes and buttery avocado.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup 2% Cottage Cheese
2 cups Fresh Baby Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
1 slice Sprouted Grain Bread
1 tsp Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium-high heat.
Add the cherry tomatoes and sauté for 2-3 minutes until the skins begin to blister and soften.
Toss in the baby spinach and cook for 1 minute until just wilted, then reduce heat to medium.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Pour the egg mixture into the skillet with the vegetables.
Use a spatula to gently fold the eggs until they are set and fluffy, about 3-4 minutes.
While the eggs cook, toast the sprouted grain bread until golden brown.
Slice the avocado and place it on top of the toast.
Plate the scramble alongside the avocado toast and season with a pinch of sea salt and black pepper if desired.