YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes
Pan-scrambled egg whites and creamy cottage cheese tossed with wilted spinach and blistered tomatoes, served with buttery avocado on toasted sprouted bread.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-fat Cottage Cheese (2%)
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes, halved
1/2 medium Avocado, sliced
1 slice Sprouted Grain Bread
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the halved cherry tomatoes and sauté for 2-3 minutes until they begin to soften and blister.
Add the fresh spinach to the skillet and cook 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.
Wipe the skillet clean, add the remaining teaspoon of olive oil, and pour in the egg white mixture.
Cook over medium-low heat, stirring gently with a spatula until the eggs are fluffy and just set.
Fold the sautéed tomatoes and spinach back into the scramble.
Toast the sprouted grain bread until golden brown.
Serve the scramble alongside the toast, topped with fresh avocado slices and a pinch of sea salt or black pepper if desired.