YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Veggie Scramble with Spinach
Fluffy egg whites scrambled with creamy cottage cheese and sautéed garden vegetables, served with a side of buttery avocado and toasted sprouted grain bread.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup 2% Cottage Cheese
2 cups Fresh Baby Spinach
1/2 cup Diced Red Bell Pepper
1 teaspoon Extra Virgin Olive Oil
1/2 medium Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced red bell peppers to the skillet and sauté for 3-4 minutes until they begin to soften.
Toss in the baby spinach and cook just until the leaves are wilted.
In a small bowl, whisk the egg whites and cottage cheese together until the mixture is uniform.
Lower the heat slightly and pour the egg and cheese mixture into the skillet with the vegetables.
Gently fold the eggs with a spatula, cooking until they are set and the cottage cheese has created a creamy texture.
While the eggs finish cooking, toast the sprouted grain bread until it reaches your desired level of crispness.
Plate the scramble alongside the toast and top with fresh avocado slices, seasoning with a pinch of sea pepper if desired.