YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Sautéed Peppers
Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served alongside colorful sautéed peppers and buttery avocado slices.
INGREDIENTS
0.7 cup Liquid Egg Whites
0.25 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
0.5 cup Diced Red Bell Pepper
1 tablespoon Extra Virgin Olive Oil
0.5 medium Avocado
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium-high heat.
Add the diced red bell peppers and sauté for 3-4 minutes until they begin to soften.
Add the fresh spinach to the skillet and cook for 1 minute until just wilted.
Lower the heat to medium and pour in the liquid egg whites.
Allow the egg whites to set slightly for 30 seconds, then gently fold them with a spatula.
When the eggs are nearly cooked through, dollop the cottage cheese into the pan and fold gently to combine.
Remove from heat immediately to ensure the eggs stay fluffy and the cottage cheese remains creamy.
Serve the scramble warm with sliced avocado on the side.