YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Spinach and Tomatoes
Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with sprouted grain toast and blistered tomatoes.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup 2% Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
1 tablespoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/4 medium Avocado
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and sauté for 2-3 minutes until they begin to blister.
Add the fresh spinach to the skillet and cook until just wilted, about 1 minute.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.
Gently stir the eggs with a spatula, cooking until they are set but still moist and creamy.
While the eggs are finishing, toast the sprouted grain bread until golden.
Top the toast with the sliced avocado and a pinch of sea salt if desired.
Serve the scramble immediately alongside the avocado toast.