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 alongside avocado and blistered cherry tomatoes.
INGREDIENTS
1/2 cup Egg Whites
1/4 cup 2% Cottage Cheese
2 cups Fresh Baby Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
1 slice Whole Grain Bread
2 teaspoons Extra Virgin Olive Oil
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 and soften.
Add the fresh spinach to the pan and sauté until just wilted, then remove the tomatoes and spinach from the pan and set aside.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Add the remaining teaspoon of olive oil to the skillet and pour in the egg white mixture.
Cook, stirring gently with a spatula, until the egg whites are set and fluffy.
Fold the sautéed spinach back into the scramble.
Toast the whole grain bread and top with sliced avocado.
Serve the scramble immediately alongside the avocado toast and blistered tomatoes.