YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach
Fluffy egg whites scrambled with creamy cottage cheese and sautéed peppers, served over a bed of wilted spinach with a side of buttery avocado.
INGREDIENTS
150g Liquid Egg Whites
1/4 cup Low-Fat Cottage Cheese
2 cups Fresh Baby Spinach
1/2 cup Diced Red Bell Pepper
1 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
50g Sliced Avocado
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the diced red bell peppers and sauté for 3-4 minutes until softened.
Add the fresh baby spinach to the skillet and cook for 1-2 minutes until just wilted, then push the vegetables to the side of the pan.
Pour the egg whites into the center of the skillet and let them sit for 30 seconds until the edges begin to set.
Gently fold the cottage cheese into the egg whites and continue to scramble until the eggs are cooked through and fluffy.
Toast the sprouted grain bread until golden brown.
Plate the scramble alongside the toast and top with fresh avocado slices, seasoning with a pinch of sea pepper if desired.