YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes
Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with blistered cherry tomatoes and buttery avocado on toasted sprouted grain bread.
INGREDIENTS
0.75 cup Egg Whites
0.25 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
1 teaspoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
0.5 Avocado
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to blister and soften.
Add the fresh spinach to the pan and sauté briefly until just wilted.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Pour the egg mixture into the skillet over the vegetables.
Using a spatula, gently stir the eggs until they are cooked through and reach a fluffy consistency.
Toast the sprouted grain bread until golden brown.
Slice the avocado and place it on the toast, mashing slightly if desired.
Top the avocado toast with the egg scramble and serve immediately.