YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Pan-scrambled egg whites folded with fresh spinach and creamy cottage cheese, served with juicy blistered cherry tomatoes.
INGREDIENTS
3/4 cup Liquid Egg Whites
2 tbsp Low Fat Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
2 tsp Extra Virgin Olive Oil
1/4 medium Avocado
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and sauté for 3-4 minutes until the skins begin to burst 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 olive oil.
In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.
Pour the egg mixture into the skillet and cook undisturbed for 30 seconds.
Gently fold the eggs with a spatula until soft curds form and they are nearly set.
Fold the sautéed spinach and tomatoes back into the scramble.
Serve immediately topped with sliced avocado and a pinch of sea salt or cracked black pepper.