YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms
Pan-scrambled egg whites folded with fresh spinach and creamy cottage cheese, served with mushrooms sautéed until golden brown.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/2 cup Low Fat Cottage Cheese
1 cup sliced White Button Mushrooms
2 cups Fresh Spinach
1 tablespoon Extra Virgin Olive Oil
1/4 medium Avocado
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the pan and sauté until they have released their liquid and are golden brown.
Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean and add the remaining olive oil over medium-low heat.
Pour the liquid egg whites into the skillet and let them sit for 30 seconds before gently scraping the bottom with a spatula.
When the egg whites are nearly set but still slightly wet, stir in the cottage cheese.
Continue to fold the mixture gently until the cottage cheese is warmed through and the eggs are fully cooked but creamy.
Fold the sautéed mushrooms and spinach back into the scramble.
Plate the scramble and top with thin slices of fresh avocado and a crack of black pepper.