YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Soft-scrambled egg whites folded with baby spinach and cottage cheese, served alongside blistered cherry tomatoes and slices of buttery avocado.
INGREDIENTS
2/3 cup Egg Whites
1/4 cup 2% Cottage Cheese
1 cup Fresh Baby Spinach
1/2 cup Cherry Tomatoes
1 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/2 medium Avocado
PREPARATION
Heat a non-stick skillet over medium heat and add the olive oil.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and slightly blister.
Stir in the baby spinach and sauté until the leaves are just wilted.
Whisk the egg whites briefly in a bowl then pour them into the skillet with the vegetables.
Stir gently with a spatula until the egg whites begin to set and form soft curds.
Fold in the cottage cheese and continue to cook for another minute until the eggs are fully set but remain creamy.
Toast the sprouted grain bread until golden brown and slice the avocado.
Serve the scramble immediately alongside the toast and top with the fresh avocado slices.