YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms
Fluffy egg whites scrambled with creamy cottage cheese and earthy mushrooms, finished with a handful of wilted spinach and buttery avocado.
INGREDIENTS
2/3 cup Liquid Egg Whites
1/2 cup 2% Cottage Cheese
1 cup sliced Cremini Mushrooms
2 cups Baby Spinach
1 tbsp Extra Virgin Olive Oil
1/3 cup diced Avocado
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the sliced cremini mushrooms to the pan and sauté for 4-5 minutes until they are browned and tender.
Add the baby spinach to the skillet and toss with the mushrooms until the leaves are just wilted.
In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.
Lower the heat to medium-low and pour the egg mixture into the skillet with the vegetables.
Gently stir the mixture with a spatula, cooking until the egg whites are set and the cottage cheese has created a creamy texture.
Remove from heat and transfer to a plate.
Top the scramble with the diced avocado and season with a pinch of sea pepper if desired.