YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Spinach and Tomatoes
Pan-scrambled egg whites folded with cottage cheese, fresh spinach, and burst cherry tomatoes, finished with a drizzle of olive oil for a texture that is incredibly fluffy.
INGREDIENTS
1 cup Liquid Egg Whites
1/4 cup 2% Cottage Cheese
2 cups Fresh Baby Spinach
1/2 cup Cherry Tomatoes, halved
1 tablespoon Extra Virgin Olive Oil
15 grams Avocado, sliced
PREPARATION
Heat the extra virgin olive oil in a high-quality 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 slightly blister.
Toss in the fresh baby spinach and cook just until wilted, about 1 minute.
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.
Use a silicone spatula to gently move the eggs across the pan, scrambling them until they are just set and fluffy.
Remove from heat immediately to prevent overcooking.
Plate the scramble and top with the fresh avocado slices, seasoning with a pinch of sea salt and cracked black pepper if desired.