YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Egg White Scramble with Spinach and Cherry Tomatoes
Egg whites scrambled with creamy cottage cheese, fresh spinach, and blistered cherry tomatoes, served with sprouted toast and buttery avocado.
INGREDIENTS
3/4 cup liquid egg whites
1/4 cup 2% cottage cheese
2 cups fresh baby spinach
1/2 cup cherry tomatoes, halved
2 teaspoons extra virgin olive oil
1 slice sprouted grain bread
1/4 medium avocado, sliced
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the halved cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to blister.
Add the fresh spinach to the pan and cook until just wilted, about 1 minute.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Lower the heat to medium-low and pour the egg mixture into the skillet with the vegetables.
Stir gently and continuously with a spatula until the eggs are set and have a creamy texture.
Toast the sprouted grain bread until golden brown.
Top the toast with the sliced avocado and serve alongside the warm scramble.