YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites scrambled with baby spinach and creamy cottage cheese, served alongside blistered cherry tomatoes and toasted sprouted grain bread.
INGREDIENTS
1/2 cup Liquid Egg Whites
3 tbsp 2% Cottage Cheese
2 cups Fresh Baby Spinach
1/2 cup Cherry Tomatoes
2 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/4 Avocado
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the cherry tomatoes until they are slightly blistered.
Add the fresh baby spinach to the skillet and cook until just wilted, then remove the vegetables and set them aside.
Wipe the pan and add the remaining teaspoon of olive oil, then pour in the whisked egg whites and cottage cheese.
Cook the eggs over medium-low heat, stirring gently with a spatula until they reach a soft, creamy consistency.
Fold the sautéed spinach and tomatoes back into the scramble or serve them immediately on the side.
Serve the warm scramble with a slice of toasted sprouted grain bread topped with fresh avocado slices.