YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Cottage Cheese and Sautéed Spinach
Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served alongside sprouted grain toast for a satisfyingly toasted finish.
INGREDIENTS
1/2 cup Egg Whites
1/2 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
2 slices Whole Wheat Bread
2 teaspoons Extra Virgin Olive Oil
1/2 cup Cherry Tomatoes
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the fresh spinach and halved cherry tomatoes to the skillet, sautéing until the spinach is wilted and tomatoes are slightly softened.
In a small bowl, whisk together the egg whites and cottage cheese until the mixture is well combined.
Push the sautéed vegetables to one side of the pan and add the remaining teaspoon of olive oil to the empty side.
Pour the egg white and cottage cheese mixture into the pan.
Cook the mixture, stirring gently with a spatula to incorporate the vegetables, until the eggs are set and fluffy.
While the eggs cook, toast the whole wheat bread slices until they reach your desired level of crispness.
Serve the warm scramble immediately alongside the toasted bread, seasoning with a pinch of sea salt and cracked black pepper if desired.