YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Sautéed Spinach and Tomatoes
Fluffy egg whites scrambled with creamy cottage cheese, served with wilted spinach and burst cherry tomatoes for a savory, velvety finish.
INGREDIENTS
0.75 cup Liquid Egg Whites
0.25 cup 2% Cottage Cheese
2 cups Fresh Spinach
0.5 cup Cherry Tomatoes, halved
0.33 medium Avocado, sliced
1 slice Sprouted Grain Bread, toasted
1.5 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a large non-stick skillet over medium heat.
Add the halved cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and blister.
Add the fresh spinach to the skillet, tossing frequently until just wilted, then push the vegetables to the side of the pan.
In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.
Pour the egg mixture into the center of the skillet and let it sit for 30 seconds before gently stirring with a spatula.
Continue to cook, folding the eggs and vegetables together, until the eggs are set but still moist and creamy.
Remove from heat and serve immediately alongside the toasted sprouted grain bread and sliced avocado.