YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese
Sautéed spinach and egg whites folded with creamy cottage cheese, served alongside sprouted toast and sliced buttery avocado.
INGREDIENTS
2/3 cup Egg Whites
1/4 cup Low-fat Cottage Cheese
2 cups Fresh Spinach
1 slice Sprouted Grain Bread
1/2 medium Avocado
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat.
Add the fresh spinach to the pan and sauté for about one to two minutes until just wilted.
Pour the egg whites into the skillet over the spinach and let them sit for thirty seconds before stirring gently with a spatula.
Once the egg whites are nearly set but still slightly wet, fold in the cottage cheese to incorporate.
Continue to cook for another minute until the eggs are firm and the cottage cheese is warmed through and creamy.
Toast the sprouted grain bread until golden and crisp.
Slice the avocado and serve it on the side of the scramble along with the warm toast.