YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites scrambled with baby spinach and creamy cottage cheese, served with blistered cherry tomatoes and a side of buttery avocado toast.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup 2% Cottage Cheese
2 cups Fresh Baby Spinach
1/2 cup Cherry Tomatoes
1 tbsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/4 Avocado
PREPARATION
In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.
Heat the olive oil in a medium non-stick skillet over medium-high heat.
Add the cherry tomatoes to the skillet and cook for 2 to 3 minutes, stirring occasionally, until the skins begin to blister.
Stir in the fresh baby spinach and cook just until the leaves have wilted.
Reduce the heat to medium and pour the egg white and cottage cheese mixture into the skillet.
Gently fold the eggs with a spatula, cooking until they are set but still moist and fluffy.
While the eggs cook, toast the slice of sprouted grain bread and top it with the sliced avocado.
Transfer the scramble to a plate alongside the avocado toast and enjoy immediately.