YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Spinach and Tomatoes
Fluffy egg whites scrambled with creamy cottage cheese, fresh spinach, and juicy cherry tomatoes, served with toasted whole grain bread and buttery avocado.
INGREDIENTS
160g Liquid Egg Whites
1/4 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes, halved
2 tsp Extra Virgin Olive Oil
1 slice Whole Wheat Bread
30g Avocado
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the halved cherry tomatoes and spinach to the skillet, sautéing until the spinach is wilted and tomatoes are slightly softened.
In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.
Lower the heat to medium-low and add the remaining teaspoon of olive oil to the pan.
Pour the egg white mixture into the skillet with the vegetables.
Gently stir the mixture with a spatula, cooking until the egg whites are set and the cottage cheese has created a creamy texture.
While the eggs cook, toast the slice of whole wheat bread until golden.
Top the toast with sliced avocado and serve alongside the warm scramble.