YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Egg White Scramble with Spinach and Tomatoes
Protein-rich egg whites scrambled with creamy cottage cheese and wilted spinach, served with blistered cherry tomatoes and a slice of toasted sprouted grain bread.
INGREDIENTS
0.75 cup Liquid Egg Whites
0.25 cup Low-fat Cottage Cheese
2 cups Fresh Baby Spinach
0.5 cup Cherry Tomatoes
1 tablespoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
0.25 medium Avocado
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and cook until they begin to blister.
Toss in the baby spinach and sauté until the leaves are just wilted.
Whisk the egg whites and cottage cheese together in a small bowl until well combined.
Pour the egg mixture into the skillet and scramble gently with the vegetables until the eggs are set.
Toast the sprouted grain bread until it is golden and crisp.
Top the toast with sliced avocado and serve immediately alongside the warm scramble.