YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Sautéed Spinach
Pan-scrambled egg whites and cottage cheese tossed with wilted spinach, served alongside buttery avocado and hearty toasted sprouted bread.
INGREDIENTS
0.5 cup Egg Whites
1 large Egg
0.25 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
1 teaspoon Extra Virgin Olive Oil
0.5 small Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat.
Add the fresh spinach to the skillet and sauté until just wilted, about 1-2 minutes.
In a small bowl, whisk together the egg whites and the whole egg until well combined.
Pour the egg mixture into the skillet over the spinach.
Let the eggs sit for about 30 seconds until the edges begin to set, then gently fold them with a spatula.
When the eggs are nearly cooked through but still slightly wet, stir in the cottage cheese.
Continue to cook for another 30-60 seconds until the cottage cheese is warm and the eggs are fully set.
Toast the sprouted grain bread until golden brown.
Serve the scramble immediately with the toasted bread and top with sliced avocado.