YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach
Fluffy egg whites scrambled with creamy cottage cheese and peppers, served over a bed of wilted spinach with a slice of toasted sprouted bread.
INGREDIENTS
0.75 cup Egg Whites
0.25 cup Low-Fat Cottage Cheese (1%)
2 cups Fresh Spinach
0.5 cup Diced Red Bell Pepper
2 tsp Extra Virgin Olive Oil
0.25 medium Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Sauté the diced red bell peppers until they are tender and slightly caramelized.
Add the fresh spinach to the skillet and cook until just wilted, then remove the vegetables and set them aside on a plate.
Wipe the pan if needed and add the remaining teaspoon of olive oil.
Pour the egg whites into the skillet and let them cook for about a minute until the edges begin to set.
Gently fold in the cottage cheese and the sautéed peppers, stirring occasionally until the eggs are fully cooked and fluffy.
Toast the sprouted grain bread until it is golden brown and crisp.
Plate the egg white scramble over the bed of sautéed spinach and top with fresh avocado slices.