YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Sautéed Spinach
Pan-scrambled egg whites and creamy cottage cheese folded with sautéed spinach, served with sliced avocado and warm toasted sprouted grain bread.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-fat Cottage Cheese
2 cups Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
1/2 medium Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté until just wilted, then remove the spinach and set it aside.
In a small mixing bowl, whisk together the egg whites and the low-fat cottage cheese until the mixture is well combined.
Add the remaining teaspoon of olive oil to the same skillet.
Pour the egg and cheese mixture into the pan and cook slowly, stirring gently with a spatula until the eggs are set and fluffy.
Fold the sautéed spinach back into the scramble during the last 30 seconds of cooking.
Toast the sprouted grain bread until it reaches your desired level of golden brown.
Plate the scramble alongside the toast and top with the fresh sliced avocado.