YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with blistered cherry tomatoes and toasted whole grain bread.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low Fat Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
1 slice Whole Grain Bread
1/4 Avocado
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until the skins begin to soften and blister.
Stir in the fresh spinach and sauté until the leaves are just wilted.
In a small bowl, whisk the egg whites with the cottage cheese until well combined.
Pour the egg mixture over the vegetables in the skillet.
Cook, stirring gently with a spatula, until the eggs are set and fluffy.
Toast the whole grain bread and drizzle with the remaining teaspoon of olive oil.
Top the toast with sliced avocado and serve immediately alongside the warm scramble.