YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Soft-scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, served with burst cherry tomatoes and a side of sprouted grain toast for a satisfying crunch.
INGREDIENTS
1 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
2 cups Baby Spinach
1/2 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and cook for 3-4 minutes until the skins begin to blister and soften.
Stir in the baby spinach and sauté for 1 minute 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 cook over medium-low heat, stirring gently with a spatula as they begin to set.
When the egg whites are nearly cooked through, fold in the cottage cheese and the sautéed spinach and tomatoes.
Continue to cook for 1 minute until the cottage cheese is warmed through and the mixture is creamy.
Serve the scramble immediately alongside a slice of toasted sprouted grain bread.