YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Egg White Scramble with Sautéed Spinach
Egg whites scrambled with creamy cottage cheese and fresh spinach, served alongside toasted sprouted grain bread and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup 2% Cottage Cheese
2 cups Baby Spinach
1 tablespoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/2 small Avocado
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat.
Add the baby spinach to the skillet and sauté until just wilted, about 1-2 minutes.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Pour the egg mixture into the skillet over the spinach.
Cook slowly, using a spatula to gently push the eggs from the edges to the center until they are set but still moist and creamy.
While the eggs cook, toast the sprouted grain bread until golden brown.
Slice the avocado and place it on top of the toast, mashing slightly if desired.
Plate the scramble alongside the avocado toast and season with a pinch of sea salt and cracked black pepper.