YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Tomatoes
A fluffy egg white and spinach scramble folded with creamy cottage cheese and juicy tomatoes, served with sprouted grain toast and buttery avocado.
INGREDIENTS
0.67 cup Liquid Egg Whites
0.33 cup Low Fat Cottage Cheese
2 cups Baby Spinach
0.5 cup Cherry Tomatoes, halved
1 teaspoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
0.4 medium Avocado, sliced
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the halved cherry tomatoes and baby spinach to the pan, sautéing until the spinach is wilted and the tomatoes are softened.
Pour the liquid egg whites into the skillet and season with a pinch of sea salt and cracked black pepper.
Gently scramble the egg whites with a spatula until they are nearly set and opaque.
Fold in the cottage cheese and continue to cook for 30 seconds until the mixture is warm and creamy.
Toast the sprouted grain bread until golden brown.
Top the toast with the sliced avocado and serve immediately alongside the warm egg white scramble.