YOUR SOLIN GENERATED RECIPE
Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach
Egg whites whisked with cottage cheese and folded into sautéed spinach, served with sprouted toast and a slice of buttery avocado.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/2 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
1 slice Sprouted Grain Bread
1/2 medium Avocado
2 teaspoons Extra Virgin Olive Oil
1/2 tablespoon Hemp Hearts
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté until just wilted, then remove from the pan and set aside.
In a medium bowl, whisk together the liquid egg whites and the cottage cheese until well combined.
Wipe the skillet clean, add the remaining teaspoon of olive oil, and pour in the egg white and cottage cheese mixture.
Cook on low-medium heat, stirring gently with a spatula until the eggs are set and fluffy.
Fold the sautéed spinach back into the eggs during the last 30 seconds of cooking.
Toast the sprouted grain bread until golden brown.
Top the toast with sliced avocado and a sprinkle of hemp hearts.
Serve the protein-packed scramble immediately alongside the avocado toast.