YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Cottage Cheese
Sautéed spinach and tomatoes folded into fluffy egg whites and creamy cottage cheese, served with toasted sprouted grain bread for a satisfying crunch.
INGREDIENTS
1 cup egg whites
0.5 cup low-fat cottage cheese
1 cup fresh baby spinach
0.5 cup cherry tomatoes
1 tbsp extra virgin olive oil
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Halve the cherry tomatoes and roughly chop the baby spinach.
In a medium bowl, whisk together the egg whites, sea salt, black pepper, and garlic powder until slightly frothy.
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften.
Add the spinach to the skillet and cook for 1 minute until just wilted.
Pour the egg white mixture into the skillet, letting it set for 30 seconds before gently stirring with a spatula.
When the egg whites are nearly set but still moist, fold in the cottage cheese.
Continue to cook for 1-2 minutes until the eggs are fully set and the cottage cheese is warm and melty.
Toast the sprouted grain bread and serve alongside the scramble.