YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes
Pan-scrambled egg whites and cottage cheese folded with fresh spinach and blistered cherry tomatoes, served with toasted sprouted bread and creamy avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
2 cups Baby Spinach
1/2 cup Cherry Tomatoes
1 tsp Avocado Oil
1 slice Sprouted Grain Bread
1/4 Avocado
PREPARATION
Heat the avocado oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until the skins begin to blister.
Add the baby spinach to the pan and cook until just wilted, then remove the vegetables and set them aside.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Pour the egg mixture into the same skillet over medium-low heat.
Let the eggs sit for a few seconds, then gently stir with a spatula until soft curds form and the eggs are cooked through.
Fold the sautéed tomatoes and spinach back into the scramble.
Toast the sprouted grain bread and top with sliced avocado.
Serve the scramble alongside the avocado toast and season with a pinch of sea salt and black pepper if desired.