YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Egg White Scramble with Spinach and Cherry Tomatoes
Egg whites and cottage cheese soft-scrambled with fresh spinach and cherry tomatoes, served over a slice of golden toasted sourdough.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup 2% Cottage Cheese
2 cups Baby Spinach
1/2 cup Cherry Tomatoes
1 slice Sourdough Bread
1/4 Avocado
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and sauté until they begin to blister and soften.
Toss in the baby spinach and cook until just wilted, then remove the vegetables from the pan and set aside.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently with a spatula until the eggs are set and fluffy.
Fold the sautéed tomatoes and spinach back into the scramble.
Toast the sourdough bread until golden and crisp.
Mash or slice the avocado onto the toast and top with the hot egg scramble.
Finish with a pinch of sea salt and cracked black pepper if desired.