YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Spinach and Cottage Cheese
Egg whites scrambled with fresh baby spinach and creamy cottage cheese, served alongside sprouted grain toast and buttery avocado.
INGREDIENTS
2/3 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
2 cups Baby Spinach
1 tsp Extra Virgin Olive Oil
2 slices Sprouted Grain Bread
1/2 cup Cherry Tomatoes
1/4 Avocado
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and baby spinach to the pan, sautéing until the spinach is wilted and tomatoes are slightly softened.
Whisk the egg whites in a small bowl and pour them into the skillet with the vegetables.
As the egg whites begin to set, gently fold in the cottage cheese using a spatula.
Continue to cook, stirring occasionally, until the eggs are fluffy and the cottage cheese is heated through.
While the eggs cook, toast the sprouted grain bread until golden brown.
Slice the avocado and place it on top of the toast, mashing slightly if desired.
Plate the egg white scramble alongside the avocado toast and season with a pinch of sea salt and black pepper.