YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms
Pan-scrambled egg whites folded with creamy cottage cheese and wilted spinach, served alongside golden sautéed mushrooms and rich, buttery avocado.
INGREDIENTS
0.75 cup Egg Whites
0.5 cup 2% Cottage Cheese
1 cup Sliced White Mushrooms
2 cups Fresh Spinach
2 tsp Avocado Oil
0.25 medium Avocado
PREPARATION
Heat one teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the pan and sauté until they are tender and 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 teaspoon of avocado oil.
Pour the egg whites into the skillet and let them cook undisturbed for about thirty seconds.
Gently fold in the cottage cheese and the cooked mushroom and spinach mixture.
Continue to scramble the mixture lightly until the egg whites are fully set and the cottage cheese is warm and melty.
Transfer to a plate and top with the sliced avocado and a crack of fresh black pepper.