YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes
Soft-scrambled egg whites folded with creamy cottage cheese and wilted spinach, served with blistered cherry tomatoes and buttery avocado on toasted sprouted bread.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/3 cup 2% Cottage Cheese
2 cups Fresh Baby Spinach
1/2 cup Cherry Tomatoes
1 slice Sprouted Grain Bread
1/2 medium Avocado
1 tsp 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 sauté for 2-3 minutes until the skins begin to blister.
Add the baby spinach to the skillet and toss until just wilted, then remove the vegetables and set aside.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently with a spatula.
When the eggs are nearly set, fold the sautéed tomatoes and spinach back into the scramble.
Toast the sprouted grain bread until golden brown.
Slice the avocado and place it on the toast, then top with the warm egg scramble and season with a pinch of sea salt and black pepper.