YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes
Fluffy egg whites scrambled with creamy cottage cheese, fresh spinach, and burst cherry tomatoes, served alongside toasted sprouted grain bread and buttery avocado.
INGREDIENTS
3/4 cup liquid egg whites
1/4 cup 2% cottage cheese
2 cups fresh baby spinach
1/2 cup cherry tomatoes, halved
2 teaspoons extra virgin olive oil
1 slice sprouted grain bread
1/4 medium avocado, sliced
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the halved cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and blister.
Add the baby spinach to the pan and cook until just wilted, about 1 minute.
In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.
Pour the egg mixture into the skillet over the vegetables.
Using a silicone spatula, gently stir the eggs until they are set and have reached a creamy consistency.
Toast the sprouted grain bread until golden brown.
Top the toast with the sliced avocado and serve alongside the hot scramble.
Season with a pinch of sea salt and cracked black pepper if desired.