YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Spinach and Tomatoes
Pan-scrambled egg whites folded with creamy cottage cheese, fresh spinach, and tomatoes, served with a slice of sprouted grain bread toasted.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/3 cup 2% Cottage Cheese
2 cups Fresh Baby Spinach
1/2 cup Cherry Tomatoes, halved
1 tablespoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the halved cherry tomatoes and baby spinach to the pan, sautéing until the spinach is wilted and tomatoes are slightly softened.
In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.
Pour the egg mixture into the skillet with the vegetables.
Cook while stirring gently with a spatula until the eggs are set but still look moist and creamy.
Toast the sprouted grain bread until it reaches your desired level of crispness.
Serve the scramble immediately alongside the warm toast, seasoning with a pinch of sea salt and cracked black pepper if desired.