YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Pan-scrambled egg whites folded with fresh spinach and creamy cottage cheese, served with blistered cherry tomatoes and toasted sprouted grain bread.
INGREDIENTS
0.5 cup Liquid Egg Whites
0.5 cup Low-Fat Cottage Cheese
2 cups Baby Spinach
0.5 cup Cherry Tomatoes
1 tbsp Avocado Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and cook for 2-3 minutes until the skins begin to burst and become blistered.
Add the baby spinach to the skillet and sauté for 1 minute until just wilted.
In a small bowl, lightly whisk the liquid egg whites and cottage cheese together.
Lower the heat slightly and pour the egg and cheese mixture into the skillet with the vegetables.
Gently scramble the mixture with a silicone spatula, stirring frequently until the egg whites are fully cooked but still moist.
Remove from heat and season with a pinch of sea salt and cracked black pepper if desired.
Serve the scramble immediately with a side of toasted sprouted grain bread.