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Egg White and Cottage Cheese Scramble with Tomatoes

Make egg white and cottage cheese scramble with tomatoes, from the first ingredient to the finished dish.

1 serving · 7 ingredients · 3 steps

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Egg White and Cottage Cheese Scramble with Tomatoes, plated and ready to serve. — The finished recipe. Egg White and Cottage Cheese Scramble with Tomatoes

Ingredients 1 to 6 for egg white and cottage cheese scramble with tomatoes arranged separately on a dark worktop. — Ingredients 1 to 6. 6 whites, about 198 g Egg white. 100 g Cottage cheese. 100 g Cherry tomatoes. 4 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.). A few leaves, torn Fresh basil. To taste Salt

Ingredients 7 to 7 for egg white and cottage cheese scramble with tomatoes arranged separately on a dark worktop. — Ingredients 7 to 7. To taste Black pepper

Egg White and Cottage Cheese Scramble with Tomatoes, preparation step 1: Spray a non-stick pan, get it hot and add the tomatoes whole. Leave them for three minutes until they blister and split, then tip them onto the plate. — Step 1. Spray a non-stick pan, get it hot and add the tomatoes whole. Leave them for three minutes until they blister and split, then tip them onto the plate.

Egg White and Cottage Cheese Scramble with Tomatoes, preparation step 2: Lower the heat to medium, spray again and pour in the whites seasoned with salt and pepper. Fold slowly until they are just set. — Step 2. Lower the heat to medium, spray again and pour in the whites seasoned with salt and pepper. Fold slowly until they are just set.

The finished egg white and cottage cheese scramble with tomatoes. — Step 3. Take the pan off the heat, fold the cottage cheese through so it warms without melting, and serve with the tomatoes and basil.

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