YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Toasted Almonds
Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with sprouted toast and crunchy toasted almonds.
INGREDIENTS
2/3 cup Egg Whites
1/3 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
2 tbsp Slivered Almonds
1 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Toast
PREPARATION
Place a small non-stick skillet over medium-low heat and add the slivered almonds.
Toast the almonds for 2-3 minutes, stirring frequently, until they are golden brown and fragrant, then remove from the pan and set aside.
Increase the heat to medium and add the olive oil to the skillet.
Add the fresh spinach and sauté for about 1 minute until the leaves are just wilted.
Whisk the egg whites in a small bowl and pour them into the skillet over the spinach.
Allow the egg whites to set slightly, then gently fold in the cottage cheese.
Continue to scramble the mixture gently until the egg whites are fully cooked and the cottage cheese is warm and melty.
Season with a pinch of sea salt and cracked black pepper if desired.
Serve the scramble immediately alongside the toasted sprouted grain bread and top with the reserved toasted almonds.