YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese
Pan-scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, finished with a sprinkle of cracked black pepper and fresh chives.
INGREDIENTS
2/3 cup Liquid Egg Whites
1/2 cup 2% Low Fat Cottage Cheese
2 cups Fresh Baby Spinach
2 teaspoons Avocado Oil
1 tablespoon Sliced Green Onions
PREPARATION
Heat the avocado oil in a non-stick skillet over medium heat.
Add the sliced green onions and fresh baby spinach to the pan, sautéing for 1-2 minutes until the spinach is wilted.
Pour the liquid egg whites into the skillet and let them sit for 30 seconds to begin setting.
Gently stir the eggs with a spatula, folding them over the spinach.
When the egg whites are mostly opaque but still moist, add the cottage cheese to the center of the pan.
Continue to fold the mixture together for another 60 seconds until the cottage cheese is warm and the scramble is creamy.
Remove from heat and season with a pinch of sea salt and cracked black pepper before serving.