YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Cottage Cheese and Sautéed Spinach
Fluffy egg whites scrambled with creamy cottage cheese and sautéed spinach, served with sliced avocado and toasted sprouted grain bread.
INGREDIENTS
0.75 cup Egg Whites
0.5 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
1.5 tablespoons Extra Virgin Olive Oil
0.5 medium Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat one tablespoon 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.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Wipe the skillet clean, add the remaining half tablespoon of olive oil, and pour in the egg white mixture.
Cook the eggs over medium-low heat, stirring gently with a spatula until the eggs are set and fluffy.
Fold the sautéed spinach back into the scramble during the last 30 seconds of cooking.
Toast the sprouted grain bread until golden brown.
Serve the scramble alongside the toast and top with sliced fresh avocado, seasoning with a pinch of sea salt or black pepper if desired.