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 with blistered cherry tomatoes and sliced avocado for a buttery finish.
INGREDIENTS
0.5 cup Liquid Egg Whites
0.5 cup 2% Cottage Cheese
2 cups Fresh Spinach
0.5 cup Cherry Tomatoes
0.5 medium Avocado
1 slice Sprouted Grain Bread
0.5 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and cook for 2-3 minutes until the skins begin to blister.
Toss in the fresh spinach and sauté until just wilted.
Pour the liquid egg whites into the skillet and stir gently with a spatula to scramble.
When the egg whites are nearly set, fold in the cottage cheese and cook for another 30 seconds until warmed through.
Toast the sprouted grain bread and top it with the sliced avocado.
Plate the egg white scramble alongside the avocado toast and season with a pinch of sea salt and black pepper if desired.