YOUR SOLIN GENERATED RECIPE
Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach
Soft scrambled egg whites folded with creamy cottage cheese and wilted spinach, served alongside toasted whole-grain bread for a satisfyingly crisp finish.
INGREDIENTS
0.75 cup Egg Whites
0.33 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
1 tablespoon Avocado Oil
1 slice Whole Wheat Bread
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
While the spinach cooks, whisk the egg whites in a small bowl until slightly frothy.
Pour the egg whites into the skillet with the spinach and let them sit for 30 seconds.
Gently stir the eggs with a spatula, moving them from the edges toward the center as they begin to set.
When the eggs are nearly cooked but still slightly wet, fold in the cottage cheese.
Continue to cook for another 30-60 seconds until the eggs are fluffy and the cottage cheese is warmed through.
Toast the whole wheat bread until golden brown.
Plate the scramble immediately alongside the toast and season with a pinch of black pepper if desired.