YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Sautéed Spinach and Cherry Tomatoes
Light egg whites scrambled with creamy cottage cheese, folded with wilted spinach and blistered cherry tomatoes for a protein-packed start with a silky finish.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/3 cup Low-Fat Cottage Cheese (2%)
2 cups Baby Spinach
1/2 cup Cherry Tomatoes
2 teaspoons Avocado Oil
1 slice Sprouted Grain Bread
1/4 Avocado
PREPARATION
Heat one teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and sauté until they begin to soften and blister.
Toss in the baby spinach and cook until just wilted, then remove the vegetables from the pan and set aside.
Wipe the pan if needed and add the remaining teaspoon of avocado oil.
Whisk the egg whites and cottage cheese together in a small bowl until combined.
Pour the mixture into the skillet and cook, stirring gently with a spatula, until the eggs are set but still moist.
Fold the sautéed spinach and tomatoes back into the scramble to warm through.
Serve immediately alongside a slice of toasted sprouted grain bread topped with the sliced avocado.