YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites scrambled with fresh baby spinach and cottage cheese, served with blistered cherry tomatoes and buttery avocado on sprouted toast.
INGREDIENTS
1/2 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
2 teaspoons Avocado Oil
1 slice Sprouted Grain Bread
1/2 small Avocado
PREPARATION
Heat one teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 3-4 minutes until the skins begin to blister and soften.
Add the fresh spinach to the pan and cook for 1 minute until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean and add the remaining teaspoon of avocado oil.
Whisk the egg whites in a small bowl and pour them into the skillet, stirring gently with a spatula.
When the egg whites are nearly set, fold in the cottage cheese and the cooked spinach and tomatoes.
Cook for an additional 30 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 immediately alongside the avocado toast.