YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes
Fluffy egg whites scrambled with creamy cottage cheese, wilted spinach, and burst cherry tomatoes, served with buttery avocado on toasted sprouted bread.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup Low-Fat Cottage Cheese (2%)
2 cups Baby Spinach
1/2 cup Cherry Tomatoes
1 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/2 medium Avocado
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and sauté for 2-3 minutes until they begin to soften and slightly blister.
Add the baby spinach to the skillet and toss until just wilted, about 1 minute.
In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.
Pour the egg mixture into the skillet with the vegetables and reduce heat to medium-low.
Gently scramble the eggs with a spatula until they are set but still creamy.
While the eggs cook, toast the sprouted grain bread until golden and crisp.
Slice the avocado and place it on the toast, mashing slightly with a fork.
Top the avocado toast with the egg scramble and season with a pinch of sea salt and black pepper if desired.