YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Light egg whites scrambled with fresh spinach and creamy cottage cheese, served alongside toasted sprouted bread and blistered cherry tomatoes.
INGREDIENTS
0.75 cup Egg Whites
0.25 cup Low-fat Cottage Cheese
1 cup Baby Spinach
0.5 cup Cherry Tomatoes
1 slice Sprouted Grain Bread
0.5 medium Avocado
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the extra virgin 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 become slightly blistered.
Add the baby spinach to the pan and sauté briefly until the leaves are just wilted.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Pour the egg mixture into the skillet with the vegetables, stirring gently with a spatula.
Continue to cook over medium-low heat until the eggs are set but still light and moist.
Toast the sprouted grain bread until golden brown and top with the sliced avocado.
Plate the scramble alongside the avocado toast and season with a pinch of black pepper if desired.