YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Sautéed Spinach and Cherry Tomatoes
A protein-packed scramble of fluffy egg whites and creamy cottage cheese folded with wilted spinach and blistered cherry tomatoes, served with a side of buttery avocado.
INGREDIENTS
1/2 cup Liquid Egg Whites
1/2 cup 2% Low-Fat Cottage Cheese
2 cups Fresh Baby Spinach
1/2 cup Cherry Tomatoes
1 tsp Avocado Oil
1 slice Sprouted Grain Bread
50g Fresh Avocado
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Add the cherry tomatoes to the pan and sauté for 2-3 minutes until the skins begin to blister.
Add the fresh baby spinach to the skillet and cook until just wilted, then reduce the heat to medium-low.
In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.
Pour the egg and cheese mixture over the vegetables in the skillet.
Cook, stirring gently with a spatula, until the eggs are set and the cottage cheese is warm and melty.
While the eggs cook, toast the sprouted grain bread in a toaster or oven.
Top the toast with sliced avocado and serve immediately alongside the warm vegetable scramble.