YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Spinach and Cottage Cheese
Pan-scrambled egg whites with wilted spinach and creamy cottage cheese, served over toasted sourdough with buttery avocado.
INGREDIENTS
0.75 cup Egg Whites
0.25 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
1 slice Sourdough Bread
30 grams Avocado
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.
Wipe the skillet and add the remaining teaspoon of olive oil.
Whisk the egg whites in a small bowl and pour them into the skillet, cooking undisturbed for one minute.
Once the edges begin to set, gently fold in the cottage cheese and the cooked spinach.
Continue to scramble gently until the egg whites are fully opaque and the cottage cheese is warmed through.
Toast the sourdough bread until golden brown.
Top the toast with sliced avocado and the egg white scramble, seasoning with a pinch of sea pepper if desired.