YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Pan-scrambled egg whites folded with fresh spinach and creamy cottage cheese, served alongside blistered cherry tomatoes on toasted sourdough.
INGREDIENTS
3/4 cup liquid egg whites
1/4 cup 2% cottage cheese
2 cups fresh baby spinach
1/2 cup cherry tomatoes, halved
1 slice sourdough bread
1/4 medium avocado
1 teaspoon extra virgin olive oil
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and blister.
Add the baby spinach to the pan and cook until just wilted, then remove the tomatoes and spinach from the pan and set aside.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Pour the egg white mixture into the same skillet over medium-low heat, stirring gently with a spatula until the eggs are fluffy and cooked through.
Fold the cooked spinach back into the eggs during the last 30 seconds of cooking.
Toast the sourdough bread and top with sliced avocado, lightly mashing it with a fork.
Plate the egg scramble alongside the blistered tomatoes and avocado toast, seasoning with a pinch of sea pepper if desired.