YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes
Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with blistered cherry tomatoes and toasted sprouted grain bread.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/3 cup 2% Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
2 teaspoons Avocado Oil
1 slice Sprouted Grain Bread
1/4 Avocado
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and blister.
Toss in the fresh spinach and sauté until the leaves are just wilted.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.
Gently fold the eggs with a spatula, cooking until they are set and fluffy but still moist.
Toast the sprouted grain bread until golden and top with the sliced avocado.
Plate the scramble alongside the avocado toast and season with a pinch of sea pepper if desired.