YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Spinach and Tomatoes
Fluffy egg whites scrambled with creamy cottage cheese, wilted spinach, and burst cherry tomatoes, served with sliced avocado for a buttery finish.
INGREDIENTS
2/3 cup Liquid Egg Whites
1/2 cup Low-fat Cottage Cheese (2%)
2 cups Fresh Baby Spinach
1/2 cup Cherry Tomatoes, halved
1/2 medium Avocado, sliced
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
Add the halved cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and blister.
Toss in the baby spinach and cook for about 1 minute until just wilted, then reduce heat to medium-low.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Pour the egg mixture into the skillet with the vegetables.
Gently stir the mixture with a spatula, cooking until the eggs are set and the cottage cheese is warm and melty.
Remove from heat and season with a pinch of sea salt and black pepper if desired.
Transfer to a plate and top with the fresh sliced avocado before serving.