YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Sautéed Spinach
Fluffy egg whites scrambled with creamy cottage cheese and sautéed spinach, served with sliced avocado and toasted sprouted grain bread for a velvety finish.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup 2% Cottage Cheese
2 cups Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
1/2 small Avocado
1 slice Sprouted Grain Bread
PREPARATION
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté until just wilted, then remove from the pan and set aside.
Wipe the skillet clean and add the remaining teaspoon of olive oil.
Pour the egg white and cottage cheese mixture into the skillet, cooking over medium-low heat while stirring gently with a spatula.
Once the eggs are nearly set, fold the sautéed spinach back into the scramble and season with a pinch of sea salt and black pepper.
Toast the sprouted grain bread until golden brown.
Serve the scramble alongside the toast, topped with freshly sliced avocado.