YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Sautéed Spinach and Cherry Tomatoes
Fluffy egg whites scrambled with creamy cottage cheese and wilted spinach, served alongside blistered cherry tomatoes and warm toasted sourdough.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low Fat Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
1 tbsp Extra Virgin Olive Oil
1 slice Whole Wheat Sourdough
PREPARATION
Whisk together the egg whites and cottage cheese in a small bowl until well combined and slightly frothy.
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for about 3 minutes until the skins begin to blister.
Toss in the fresh spinach and sauté for 1 minute until just wilted, then remove the vegetables from the pan and set aside.
Wipe the pan clean, add the remaining olive oil, and pour in the egg and cottage cheese mixture.
Allow the eggs to set for 30 seconds, then gently fold with a spatula until soft curds form and the eggs are fully cooked through.
Toast the sourdough bread until golden brown.
Plate the scramble alongside the sautéed vegetables and serve with the warm toast.