YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Sautéed Spinach
Fluffy egg whites and cottage cheese scrambled with wilted garden spinach, served with sprouted toast and slices of creamy avocado.
INGREDIENTS
0.5 cup Egg Whites
0.33 cup 2% Cottage Cheese
1 Large Egg
2 cups Fresh Spinach
1 slice Sprouted Grain Bread
0.5 medium Avocado
0.5 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté until just wilted, then remove from the pan and set aside.
In a small bowl, whisk together the egg whites and the whole egg until well combined.
Pour the egg mixture into the same skillet and cook, stirring gently with a spatula.
When the eggs are nearly set, fold in the cottage cheese and the sautéed spinach.
Continue to cook for another 30-60 seconds until the cottage cheese is warm and the eggs are fully cooked but still moist.
Toast the sprouted grain bread and top with sliced avocado.
Serve the scramble alongside the avocado toast and season with a pinch of black pepper if desired.