YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Pan-scrambled egg whites with wilted spinach and creamy cottage cheese, served with buttery avocado and blistered cherry tomatoes.
INGREDIENTS
0.75 cup Egg Whites
3 tablespoons Low-fat Cottage Cheese
1 cup Baby Spinach
0.5 cup Cherry Tomatoes
0.5 medium Avocado
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and the skins start to blister.
Toss in the baby spinach and sauté for about 1 minute until just wilted.
In a small bowl, whisk together the egg whites and cottage cheese until the mixture is well combined.
Pour the egg and cheese mixture into the skillet with the vegetables.
Gently scramble the eggs with a spatula, moving them constantly until they are set but still light and moist.
Remove the skillet from the heat and transfer the scramble to a plate.
Top with fresh slices of buttery avocado and serve immediately.