YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Fresh Tomatoes
Lightly scrambled egg whites with fresh spinach and creamy cottage cheese, served alongside blistered tomatoes and a slice of toasted sprouted bread.
INGREDIENTS
0.5 cup Egg Whites
0.25 cup Low-Fat Cottage Cheese
2 cups Baby Spinach
0.5 cup Grape Tomatoes
2 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
30 grams Avocado
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the grape tomatoes to the skillet and cook for 3-4 minutes until they begin to blister and soften.
Add the baby spinach to the pan and sauté until just wilted, then remove the vegetables from the pan and set aside.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Add the remaining teaspoon of olive oil to the skillet and pour in the egg mixture.
Cook over medium-low heat, gently folding the eggs until they are set but still moist and creamy.
Stir the sautéed spinach and tomatoes back into the scramble to warm through.
Toast the sprouted grain bread and top with the sliced avocado.
Serve the scramble immediately alongside the avocado toast.