YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese
Sautéed egg whites with fresh spinach and bell peppers, topped with a dollop of protein-rich cottage cheese for a finish that is incredibly creamy.
INGREDIENTS
0.9 cup Egg Whites
1/4 cup Low Fat Cottage Cheese
1 cup Baby Spinach
1/2 cup sliced White Mushrooms
1/4 cup diced Red Bell Pepper
1 teaspoon Extra Virgin Olive Oil
40 grams Avocado
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium-high heat.
Add the diced bell peppers and sliced mushrooms to the pan, sautéing for 3-4 minutes until the vegetables are tender and slightly browned.
Add the baby spinach to the skillet and stir for about 1 minute until just wilted.
Lower the heat to medium and pour in the egg whites.
Gently stir the egg whites with a spatula, scrambling them until they are fully set but still moist.
Remove the skillet from the heat and gently fold in the cottage cheese until well combined and warmed through.
Transfer the scramble to a plate, top with sliced avocado, and season with a pinch of sea salt and black pepper if desired.