YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes
Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with blistered cherry tomatoes and toasted sprouted grain bread.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup 2% Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes, halved
2 tsp Avocado Oil
1 slice Sprouted Grain Bread
PREPARATION
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Heat one teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the halved cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and blister.
Add the fresh spinach to the skillet and toss until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean if necessary and add the remaining teaspoon of avocado oil.
Pour the egg white and cottage cheese mixture into the skillet, cooking over medium-low heat and stirring gently with a spatula.
When the eggs are nearly set, fold the sautéed spinach and tomatoes back into the scramble.
Toast the sprouted grain bread until golden brown.
Serve the creamy scramble immediately alongside the warm toast.