YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Egg White Scramble with Spinach and Tomatoes
A fluffy egg white scramble folded with creamy cottage cheese, fresh spinach, and juicy tomatoes, served with avocado on crunchy whole grain toast.
INGREDIENTS
0.75 cup Egg Whites
0.25 cup Low-fat Cottage Cheese
2 cups Fresh Baby Spinach
0.5 cup Cherry Tomatoes, halved
0.5 medium Avocado, sliced
1 teaspoon Extra Virgin Olive Oil
1 slice Sprouted Whole Grain Bread
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and baby spinach to the skillet, sautéing for 2-3 minutes until the spinach is wilted and tomatoes are softened.
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 season with a pinch of salt and pepper.
Gently stir the eggs with a spatula, cooking until they are set and the cottage cheese is melted and creamy.
While the eggs cook, toast the sprouted whole grain bread until it reaches your desired level of crispness.
Top the toast with the sliced avocado and the hot egg scramble, serving immediately.