YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese
Soft-scrambled egg whites folded with fresh baby spinach and creamy cottage cheese for a protein-packed start that stays incredibly fluffy.
INGREDIENTS
0.75 cup Liquid Egg Whites
0.5 cup 2% Low-Fat Cottage Cheese
2 cups Fresh Baby Spinach
1.5 teaspoon Avocado Oil
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium-low heat.
Add the fresh baby spinach to the pan and sauté for 1-2 minutes until just wilted.
Pour the liquid egg whites into the skillet over the spinach.
Use a silicone spatula to gently push the eggs across the pan, creating soft curds.
When the eggs are nearly set, fold in the cottage cheese.
Continue to cook for another 30-60 seconds until the cottage cheese is warm and the scramble is fluffy.
Remove from heat immediately and season with a pinch of sea salt and cracked black pepper.