YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes
A protein-packed scramble of egg whites and creamy cottage cheese folded with wilted spinach and blistered cherry tomatoes, served with buttery sliced avocado.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup 2% Cottage Cheese
2 cups Baby Spinach
1/2 cup Cherry Tomatoes
1 tablespoon Avocado Oil
1 slice Sprouted Grain Bread
1/4 medium Avocado
1 teaspoon Everything Bagel Seasoning
PREPARATION
Heat the avocado oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and sauté for 2-3 minutes until they begin to blister and soften.
Add the baby spinach to the skillet and toss until just wilted.
In a small bowl, whisk together the liquid egg whites and cottage cheese until 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, cooking until the scramble is set but still moist and creamy.
While the eggs cook, toast the sprouted grain bread until golden brown.
Top the toast with sliced avocado and a sprinkle of everything bagel seasoning.
Serve the scramble alongside the avocado toast and enjoy immediately.