YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with juicy blistered cherry tomatoes and a slice of toasted sprouted grain bread.
INGREDIENTS
0.5 cup Liquid Egg Whites
3 tablespoons Low-fat Cottage Cheese
1 cup Fresh Baby Spinach
0.5 cup Cherry Tomatoes
2 teaspoons Avocado Oil
1 slice Sprouted Grain Bread
0.33 medium Avocado
PREPARATION
Heat one teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and cook until the skins begin to burst and become slightly blistered.
Remove the tomatoes from the pan and set them aside on a plate.
Add the remaining teaspoon of oil and the fresh spinach to the skillet, sautéing until the leaves are just wilted.
Whisk the egg whites and cottage cheese together in a small bowl until the mixture is well combined.
Pour the egg mixture into the skillet with the spinach and stir gently until the whites are fully set and fluffy.
Toast the sprouted grain bread and top it with the sliced avocado, mashing slightly if desired.
Plate the scramble alongside the warm blistered tomatoes and the avocado toast.