YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with blistered cherry tomatoes and 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
2 teaspoons Extra Virgin Olive Oil
1.5 slices Sprouted Grain Bread
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes until the skins begin to burst and become slightly blistered.
Remove the tomatoes from the pan and set them aside on a plate.
Add the remaining teaspoon of olive oil to the same skillet and toss in the baby spinach, sautéing until just wilted.
Pour the liquid egg whites into the skillet over the spinach and cook, stirring gently with a spatula to scramble.
When the egg whites are nearly set, fold in the cottage cheese and continue to cook for 30 seconds until the mixture is warmed through and creamy.
Toast the sprouted grain bread until golden brown and crisp.
Plate the scramble alongside the blistered tomatoes and serve with the warm toast.