YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Egg White Scramble with Sautéed Spinach
Fluffy egg whites scrambled with creamy cottage cheese and served over sautéed baby spinach with a side of toasted sprouted grain bread and buttery avocado.
INGREDIENTS
0.5 cup Egg Whites
0.25 cup 2% Cottage Cheese
2 cups Baby Spinach
1.5 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
60 grams Avocado
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat and sauté the baby spinach until it is just wilted.
Remove the spinach from the pan and set it aside on a serving plate.
In a small bowl, whisk together the egg whites and cottage cheese until the mixture is well combined.
Add the remaining olive oil to the skillet and pour in the egg and cottage cheese mixture.
Cook the eggs over medium-low heat, stirring gently with a spatula, until they are set and fluffy.
Toast the sprouted grain bread until it reaches a golden brown color.
Slice the avocado and place it on top of the toasted bread.
Serve the egg scramble over the bed of sautéed spinach alongside the fresh avocado toast.