YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites scrambled with fresh baby spinach and creamy cottage cheese, served alongside burst cherry tomatoes and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low Fat Cottage Cheese
1 cup Baby Spinach
1/2 cup Cherry Tomatoes
1 tablespoon Extra Virgin Olive Oil
1/2 medium Avocado
PREPARATION
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
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.
Toss in the baby spinach and cook just until wilted, about 1 minute.
Pour the egg white and cottage cheese mixture into the skillet with the vegetables.
Using a spatula, gently fold the eggs from the edges toward the center until they are set but still moist and fluffy.
Remove from heat and transfer to a plate.
Top with sliced avocado and season with a pinch of sea salt and cracked black pepper if desired.