YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Pan-scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, served with blistered cherry tomatoes and toasted whole grain bread.
INGREDIENTS
0.5 cup Egg Whites
0.25 cup Low-Fat Cottage Cheese (2%)
2 cups Fresh Baby Spinach
0.5 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
1 slice Whole Wheat Bread
0.25 medium Avocado
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until the skins begin to blister.
Add the baby spinach to the pan and sauté until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet if needed and add the remaining teaspoon of olive oil.
Pour the egg whites into the skillet and cook, stirring gently with a spatula.
When the egg whites are nearly set, fold in the cottage cheese and the cooked spinach and tomatoes.
Continue to cook for 1 minute until the cottage cheese is warmed through and the scramble is creamy.
Toast the whole wheat bread and top with sliced avocado.
Serve the scramble immediately alongside the avocado toast.