YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Pan-scrambled egg whites and fresh spinach folded with creamy cottage cheese and served with blistered cherry tomatoes and avocado on toasted sprouted grain bread.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low Fat Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/4 medium Avocado
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and cook for 2-3 minutes until the skins begin to blister and soften.
Toss in the fresh spinach and sauté briefly until the leaves are just wilted.
Pour the egg whites into the skillet and stir gently with a spatula, lifting and folding the eggs as they set.
When the egg whites are nearly cooked through, fold in the cottage cheese and cook for one more minute until the mixture is creamy and hot.
Toast the sprouted grain bread until golden and crisp.
Slice the avocado and place it on the toast, mashing slightly if desired.
Top the avocado toast with the egg white scramble and season with a pinch of sea salt or black pepper.