YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Egg White Scramble with Sautéed Spinach
Whisked egg whites and creamy cottage cheese scrambled with tender spinach, served alongside sprouted toast and sliced buttery avocado.
INGREDIENTS
0.75 cup Liquid Egg Whites
0.33 cup 2% Cottage Cheese
2 cups Fresh Spinach
1 slice Sprouted Grain Bread
0.5 medium Avocado
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Ghee
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat and sauté the fresh spinach until it is just wilted.
In a small mixing bowl, whisk together the liquid egg whites and the cottage cheese until the mixture is well combined.
Add the ghee to the skillet with the spinach, allowing it to melt and coat the pan.
Pour the egg and cottage cheese mixture into the skillet over the spinach.
Using a silicone spatula, gently fold the eggs until they are set but still moist, creating a creamy scramble.
While the eggs cook, toast the sprouted grain bread until golden brown.
Slice the avocado and place it on top of the toasted bread.
Serve the scramble immediately alongside the avocado toast, seasoning with a pinch of sea salt and cracked pepper if desired.