YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes
Pan-scrambled egg whites folded with creamy cottage cheese, sautéed spinach, and blistered cherry tomatoes, served with a side of buttery avocado.
INGREDIENTS
2/3 cup Liquid Egg Whites
1/2 cup 2% Cottage Cheese
2 cups Baby Spinach
1/2 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
1/2 medium Avocado
PREPARATION
Heat the olive oil in a large non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and sauté for 2-3 minutes until the skins begin to blister.
Add the baby spinach to the skillet and toss until just wilted, then remove the vegetables from the pan and set aside.
In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.
Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently with a spatula.
When the eggs are nearly set, fold the sautéed tomatoes and spinach back into the scramble.
Continue cooking for another minute until the eggs are firm but still moist and creamy.
Plate the scramble and serve immediately with the sliced avocado on the side.