YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes
Soft-scrambled egg whites and cottage cheese folded with fresh spinach and burst cherry tomatoes, served with sprouted toast and buttery avocado.
INGREDIENTS
0.5 cup Liquid Egg Whites
1 Large Egg
0.33 cup 2% Cottage Cheese
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
1 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1.4 oz Avocado
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and sauté for 2 minutes until they begin to soften.
Add the spinach to the skillet and cook until just wilted.
In a small bowl, whisk together the egg whites and the whole egg.
Pour the egg mixture into the skillet with the vegetables, stirring gently with a spatula.
When the eggs are nearly set, fold in the cottage cheese.
Continue to cook for 1 minute until the eggs are fluffy and the cottage cheese is warm.
Toast the sprouted grain bread until golden.
Slice the avocado and place it on top of the toast, then serve alongside the scramble.