YOUR SOLIN GENERATED RECIPE
Sun-Dried Tomato & Spinach Cottage Cheese Scramble
Sautéed spinach and sun-dried tomatoes folded into fluffy egg whites and creamy cottage cheese for a savory bowl with a velvety finish.
INGREDIENTS
1 cup Egg whites
1.5 tablespoon Low-fat cottage cheese
1 cup Fresh spinach
0.75 teaspoon Sun-dried tomatoes
0.13 teaspoon Sea salt
0.13 teaspoon Black pepper
0.13 teaspoon Garlic powder
PREPARATION
Finely mince the sun-dried tomatoes into small pieces.
In a medium bowl, whisk together the egg whites, low-fat cottage cheese, sea salt, black pepper, and garlic powder until the cheese is evenly distributed.
Heat a non-stick skillet over medium heat and add the spinach, sun-dried tomatoes, and 1 teaspoon of water.
Sauté the vegetables until the spinach is completely wilted and the liquid has evaporated from the pan.
Reduce the heat to medium-low and pour the egg mixture over the sautéed vegetables.
Gently stir with a silicone spatula, lifting and folding the eggs until they are just set into soft, creamy curds.
Transfer the scramble to a bowl and serve immediately while warm.