YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Spinach and Tomatoes
A fluffy scramble of egg whites and creamy cottage cheese folded with fresh spinach and burst cherry tomatoes, served with toasted whole grain bread.
INGREDIENTS
0.5 cup Egg Whites
1 Large Egg
0.25 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
0.5 cup Cherry Tomatoes
1 teaspoon Olive Oil
1 slice Whole Wheat Bread
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and burst.
Toss in the fresh spinach and cook until just wilted, about 1 minute.
In a small bowl, whisk together the egg whites, whole egg, and cottage cheese until well combined.
Pour the egg and cottage cheese mixture into the skillet over the vegetables.
Reduce heat to medium-low and cook, stirring gently with a spatula, until the eggs are set and fluffy.
While the eggs cook, toast the slice of whole wheat bread until golden brown.
Serve the warm scramble immediately alongside the toasted bread, seasoned with a pinch of black pepper if desired.