YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Sautéed Spinach and Cherry Tomatoes
Fluffy egg whites scrambled with creamy cottage cheese and sautéed greens, served alongside sprouted toast and juicy blistered tomatoes.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup 2% Low-Fat Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
1 tablespoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Place a large non-stick skillet over medium heat and add the extra virgin olive oil.
Add the cherry tomatoes to the skillet and sauté for 3-4 minutes until the skins begin to soften and blister.
Toss in the fresh spinach and cook just until wilted, about 1-2 minutes.
In a small bowl, whisk together the liquid 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 eggs with a spatula, scraping the bottom of the pan frequently until the eggs are set but still moist and creamy.
While the eggs finish cooking, toast the sprouted grain bread until golden brown.
Plate the scramble immediately alongside the toast and season with a pinch of sea salt and cracked black pepper if desired.