YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Sautéed Spinach
Egg whites whisked with creamy cottage cheese and folded into sautéed spinach, served with toasted whole grain bread and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
1 slice Whole Wheat Bread
1/4 medium Avocado
PREPARATION
Heat one teaspoon 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 teaspoon of olive oil, and pour in the egg mixture.
Cook the eggs over medium-low heat, stirring gently with a spatula until the whites are set and the cottage cheese is warm and melty.
Fold the sautéed spinach back into the scramble during the last 30 seconds of cooking.
Toast the whole wheat bread and top with sliced avocado, seasoning with a pinch of sea salt if desired.
Serve the scramble immediately alongside the avocado toast.