YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese
Pan-scrambled egg whites folded with fresh spinach and creamy cottage cheese, served alongside toasted sprouted bread and buttery avocado slices.
INGREDIENTS
1/2 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
1/2 tablespoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
40 grams Avocado
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 1-2 minutes until just wilted.
Pour the egg whites into the skillet over the spinach.
Allow the egg whites to sit for 30 seconds, then gently stir with a spatula to scramble.
When the eggs are nearly set but still slightly moist, fold in the cottage cheese.
Continue to cook for 1 minute until the cottage cheese is warmed through and the mixture is creamy.
While the eggs finish, toast the slice of sprouted grain bread until golden.
Top the toast with sliced avocado and season with a pinch of sea pepper if desired.
Plate the scramble alongside the avocado toast and serve immediately.