YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites scrambled with wilted spinach and creamy cottage cheese, served with blistered cherry tomatoes and buttery avocado.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
1 teaspoon Extra Virgin Olive Oil
1/2 medium Avocado
1 slice Sprouted Whole Grain Bread
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium-high heat.
Add the cherry tomatoes to the pan and sauté for 2-3 minutes until the skins begin to blister and soften.
Add the fresh spinach to the skillet and toss with the tomatoes until the leaves are just wilted.
Reduce the heat to medium and pour in the liquid egg whites.
Let the eggs sit for 30 seconds, then begin to gently stir with a spatula to form soft curds.
When the eggs are nearly set, fold in the cottage cheese and cook for another 30-60 seconds until heated through and creamy.
Toast the sprouted grain bread until golden brown.
Slice the avocado and place it on top of the toast, then top with the egg white scramble and season with a pinch of sea salt and black pepper.