YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Spinach and Cottage Cheese
A light scramble of egg whites and baby spinach folded with dollops of cottage cheese, served with a slice of golden toasted sourdough.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/3 cup Low Fat Cottage Cheese
2 cups Fresh Baby Spinach
2 teaspoons Avocado Oil
1 slice Sourdough Bread
PREPARATION
Heat the avocado oil in a non-stick skillet over medium-low heat.
Add the baby spinach to the pan and sauté for 1-2 minutes until just wilted.
Pour the liquid egg whites into the skillet with the spinach.
Allow the egg whites to set slightly for 30 seconds, then use a spatula to gently push the eggs toward the center.
When the eggs are nearly cooked through but still moist, fold in the cottage cheese.
Continue to cook for another 30-60 seconds until the cottage cheese is warm and the eggs are fully set.
Toast the sourdough bread until golden brown.
Serve the scramble immediately alongside the toast, seasoning with a pinch of sea salt or cracked black pepper if desired.