YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites scrambled with wilted spinach and blistered tomatoes, served with sprouted toast and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat 2% Cottage Cheese
2 cups Fresh Baby Spinach
1/2 cup Cherry Tomatoes, halved
1 slice Sprouted Grain Bread
1/2 medium Avocado
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the halved cherry tomatoes and baby spinach to the pan, sautéing for 2-3 minutes until the spinach is wilted and tomatoes are slightly softened.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Pour the egg mixture into the skillet with the vegetables.
Cook, stirring gently with a spatula, until the egg whites are set and the cottage cheese is warm and melty.
While the eggs cook, toast the sprouted grain bread until golden.
Slice the avocado and place it on top of the toast, seasoning with a pinch of sea salt if desired.
Serve the scramble immediately alongside the avocado toast.