YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes
Fluffy egg whites scrambled with creamy cottage cheese and wilted spinach, served with blistered cherry tomatoes and sliced avocado on toasted sprouted bread.
INGREDIENTS
0.6 cup Egg Whites
0.4 cup Low-fat Cottage Cheese
1 cup Baby Spinach
0.5 cup Cherry Tomatoes
0.4 Avocado
1 slice Sprouted Grain Bread
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 sauté for 2-3 minutes until they begin to blister and soften.
Stir in the baby spinach and cook just until wilted, then reduce heat to medium-low.
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.
Cook, stirring gently and frequently, until the eggs are set and reach a creamy consistency.
Toast the sprouted grain bread until golden brown.
Slice the avocado and place it on top of the toasted bread.
Spoon the egg scramble over the avocado toast and season with a pinch of sea salt and black pepper.