YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Egg White Scramble with Sautéed Spinach and Tomatoes
Pan-scrambled egg whites and creamy cottage cheese tossed with wilted spinach and blistered cherry tomatoes, served alongside a slice of toasted sprouted grain bread.
INGREDIENTS
1/2 cup Egg Whites
1/2 cup 2% Cottage Cheese
2 cups Baby Spinach
1/2 cup Cherry Tomatoes, halved
1 tablespoon Avocado Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium heat.
Add the halved cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and blister.
Add the baby spinach to the pan and toss frequently until the leaves are just wilted.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Lower the heat to medium-low and pour the egg mixture into the skillet with the vegetables.
Gently stir the mixture with a spatula, cooking until the eggs are set but still moist and creamy.
Toast the sprouted grain bread until golden brown.
Serve the scramble immediately alongside the warm toast, seasoning with a pinch of sea salt and black pepper if desired.