YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes
A protein-packed scramble with fresh baby spinach and creamy cottage cheese, topped with juicy, blistered cherry tomatoes.
INGREDIENTS
0.5 cup Liquid Egg Whites
1 Large Egg
0.25 cup 2% Cottage Cheese
2 cups Baby Spinach
0.5 cup Cherry Tomatoes
1 tablespoon Avocado Oil
PREPARATION
Heat the avocado oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 3-4 minutes until the skins begin to blister and soften.
Toss in the baby spinach and cook just until wilted, then temporarily remove the vegetables from the pan.
In a small bowl, whisk together the liquid egg whites and the whole egg until well combined.
Pour the egg mixture into the same skillet and cook, stirring gently with a spatula to form soft curds.
When the eggs are nearly set, fold in the cottage cheese and the cooked spinach and tomatoes.
Continue to cook for one more minute until the cottage cheese is warm and the eggs are fully cooked but still moist.
Season with a pinch of sea pepper and serve immediately.