YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Fresh Vegetables
Enjoy a light and airy scramble loaded with vibrant fresh vegetables and a boost of cottage cheese for added creaminess and protein. This dish offers velvety, softly scrambled eggs enriched with a medley of peppers, onions, and spinach for a wholesome start or balanced meal any time of day.
INGREDIENTS
3 Large Eggs
2 Egg Whites
1/2 cup Low-Fat Cottage Cheese
1/2 cup chopped Red Bell Pepper
1/4 cup diced Yellow Onion
1 cup Fresh Spinach
1 tsp Olive Oil
PREPARATION
Crack the whole eggs into a bowl and add the egg whites; whisk together until well combined.
Stir in the low-fat cottage cheese to add creaminess and extra protein to the mixture.
Heat olive oil in a non-stick skillet over medium-low heat.
Add the diced yellow onion and chopped red bell pepper to the skillet and sauté until they start to soften, about 2-3 minutes.
Toss in the fresh spinach and cook for another minute until just wilted.
Pour the egg and cottage cheese mixture over the vegetables in the skillet.
Allow the eggs to set slightly, then gently stir with a spatula, forming soft curds as they cook.
Continue to cook until the eggs are fluffy and just set. Remove immediately from heat to prevent overcooking.
Serve hot and enjoy your nutrient-packed, fluffy scrambled eggs with fresh vegetables.