YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Egg Veggie Scramble with Sautéed Spinach
Scrambled eggs with creamy cottage cheese and vibrant peppers, served over a bed of garlicky sautéed spinach with a finishing touch of silky avocado.
INGREDIENTS
1 large Egg
0.5 cup Egg Whites
0.5 cup 2% Cottage Cheese
1 cup Fresh Spinach
0.5 cup Red Bell Pepper
1 tbsp Avocado Oil
0.25 cup Yellow Onion
30g Avocado
PREPARATION
Heat half the avocado oil in a non-stick skillet over medium heat.
Add the diced onions and red bell peppers, sautéing until the vegetables are tender and slightly browned.
Toss in the fresh spinach and cook just until wilted, then transfer the vegetable mixture to a plate.
Whisk together the whole egg, egg whites, and cottage cheese in a small bowl until well combined.
Wipe the skillet clean and heat the remaining oil over medium-low heat.
Pour in the egg mixture and cook slowly, folding gently with a spatula until the eggs are set but still creamy.
Serve the scramble over the bed of sautéed vegetables and top with fresh avocado slices.