YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes
Fluffy egg whites scrambled with creamy cottage cheese, fresh spinach, and burst cherry tomatoes, served alongside a slice of toasted whole grain bread.
INGREDIENTS
0.5 cup Egg Whites
0.5 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
0.5 cup Cherry Tomatoes
1 tablespoon Extra Virgin Olive Oil
1 slice Whole Grain Bread
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and the skins start to blister.
Add the fresh spinach to the pan and toss with the tomatoes until the leaves are just wilted.
In a small bowl, whisk together the egg whites and the low-fat cottage cheese until well combined.
Lower the heat slightly and pour the egg and cheese mixture into the skillet with the vegetables.
Cook the mixture, stirring gently with a spatula, until the eggs are set and the cottage cheese has created a creamy, curd-like texture.
While the eggs finish cooking, toast the slice of whole grain bread until golden and crisp.
Plate the scramble immediately alongside the warm toast and season with a pinch of black pepper if desired.