YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Sautéed Spinach
Fluffy egg whites whisked with creamy cottage cheese and folded over tender sautéed spinach, served with sliced avocado and toasted sprouted grain bread.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
1/2 medium Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the fresh spinach until it is just wilted.
Transfer the sautéed spinach to a small plate and set it aside.
In a mixing bowl, whisk together the liquid egg whites and the cottage cheese until the mixture is well combined.
Wipe out the skillet and add the remaining teaspoon of olive oil over medium-low heat.
Pour the egg white and cottage cheese mixture into the pan and let it cook undisturbed for about 30 seconds.
Gently push the eggs across the pan with a spatula to form soft curds, continuing until they are set but still look moist.
Fold the reserved sautéed spinach back into the scramble and season with a pinch of sea salt and black pepper.
Toast the sprouted grain bread until golden and top it with the sliced avocado.
Serve the warm scramble immediately alongside the avocado toast.