YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Sautéed Spinach and Tomatoes
Fluffy egg whites whisked with creamy cottage cheese and folded into sautéed spinach and burst tomatoes, served with buttery avocado on toasted sprouted grain bread.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low Fat Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes, halved
1 tbsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1 oz Avocado, sliced
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and spinach to the pan, sautéing until the tomatoes begin to blister and the spinach is wilted.
Remove the vegetables from the pan and set aside.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Add the remaining olive oil to the skillet and pour in the egg mixture.
Cook over medium-low heat, stirring gently with a spatula until the eggs are soft and creamy.
Fold the sautéed vegetables back into the scramble just before finishing.
Toast the sprouted grain bread and top with the sliced avocado.
Serve the scramble alongside the avocado toast and season with a pinch of sea salt and black pepper.