YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Fresh Tomatoes
Fluffy egg whites scrambled with wilted spinach and creamy cottage cheese, finished with fresh diced tomatoes and buttery avocado.
INGREDIENTS
0.75 cup Egg Whites
3 tablespoons Low-Fat Cottage Cheese
2 cups Fresh Spinach
0.5 cup Diced Roma Tomato
2 teaspoons Extra Virgin Olive Oil
30 grams Sliced Avocado
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat.
Add the fresh spinach to the pan and sauté for about 1-2 minutes until the leaves are just wilted.
Pour the egg whites into the skillet with the spinach and let them sit for 30 seconds before gently stirring with a silicone spatula.
Continue to cook the eggs, folding them over frequently until they are mostly set but still slightly moist.
Fold in the cottage cheese and cook for an additional 30 seconds to allow the cheese to warm through and create a creamy texture.
Transfer the scramble to a plate and top with the fresh diced tomatoes and sliced avocado.
Garnish with a pinch of sea salt and freshly cracked black pepper if desired.