YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes
Sautéed egg whites and cottage cheese scrambled with spinach and served with toasted sprouted bread and blistered cherry tomatoes.
INGREDIENTS
0.5 cup Egg Whites
0.5 cup 2% Cottage Cheese
2 cups Fresh Spinach
0.5 cup Cherry Tomatoes
1 tablespoon Extra Virgin Olive Oil
2 slices Sprouted Grain Bread
PREPARATION
Heat the 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 pop and become blistered.
Add the fresh spinach to the pan and sauté until just wilted, about 1 minute.
In a small bowl, whisk together the egg whites and cottage cheese until the mixture is well combined.
Lower the heat to medium-low and pour the egg mixture into the skillet with the vegetables.
Gently stir the eggs with a spatula, folding them over until they are set and the cottage cheese is warm and melty.
While the eggs cook, toast the sprouted grain bread until golden and crisp.
Serve the scramble immediately alongside the toast, seasoned with a pinch of sea salt and cracked black pepper.