YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with burst cherry tomatoes and a slice of toasted whole-grain bread.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup Low-Fat Cottage Cheese (2%)
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes, halved
2 teaspoons Extra Virgin Olive Oil
1 slice Whole Wheat Bread
1/4 medium Avocado
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the halved cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and blister.
Add the fresh spinach to the skillet and cook until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean if necessary and add the remaining teaspoon of olive oil.
Pour the egg whites into the skillet and let them sit for 30 seconds before gently stirring with a spatula.
When the egg whites are nearly set, fold in the cottage cheese and the cooked spinach and tomatoes.
Continue to cook for another 30-60 seconds until the cottage cheese is warm and the eggs are fully cooked but still moist.
Toast the whole wheat bread and top with sliced avocado.
Serve the scramble immediately alongside the avocado toast, seasoning with a pinch of black pepper if desired.