YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with blistered cherry tomatoes and toasted sprouted bread.
INGREDIENTS
0.75 cup Liquid Egg Whites
0.25 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
0.5 cup Cherry Tomatoes
1 tablespoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
0.25 small Avocado
PREPARATION
Heat the 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 blister and soften.
Add the fresh spinach to the pan and sauté briefly until just wilted.
In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.
Pour the egg mixture into the skillet with the vegetables.
Gently stir the eggs with a spatula, cooking until they are set and fluffy but still moist.
While the eggs cook, toast the sprouted grain bread until golden brown.
Spread the avocado onto the toast and season with a pinch of sea salt and pepper if desired.
Serve the egg scramble alongside the avocado toast immediately.