YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes
A fluffy egg white scramble folded with creamy cottage cheese, sautéed spinach, and blistered tomatoes, served with sprouted toast and buttery avocado.
INGREDIENTS
0.5 cup Egg Whites
0.25 cup Low-fat Cottage Cheese
1 teaspoon Avocado Oil
0.5 cup Cherry Tomatoes
1 cup Fresh Spinach
1 slice Sprouted Grain Bread
0.25 medium Avocado
PREPARATION
Heat avocado oil in a non-stick skillet over medium heat.
Add cherry tomatoes to the skillet and sauté until they begin to soften and blister.
Toss in the fresh spinach and cook for about 1 minute until just wilted.
Whisk the egg whites and cottage cheese together in a small bowl until well combined.
Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.
Stir gently with a spatula, cooking until the eggs are set but still maintain a creamy texture.
Toast the sprouted grain bread and top with the sliced avocado.
Plate the scramble alongside the avocado toast and season with a pinch of sea salt or black pepper if desired.