YOUR SOLIN GENERATED RECIPE
Pumpkin Cottage Cheese Power Scramble
Pan-scrambled egg whites whisked with velvety pumpkin puree and creamy cottage cheese for a protein-rich breakfast that tastes like a warm slice of pumpkin pie.
INGREDIENTS
1.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
0.25 cup pumpkin puree
0.5 tsp pumpkin pie spice
0.25 tsp ground cinnamon
0.5 tsp coconut oil
PREPARATION
In a medium bowl, whisk the liquid egg whites, cottage cheese, pumpkin puree, pumpkin pie spice, and ground cinnamon until the mixture is smooth and combined.
Heat a non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the bottom of the pan.
Pour the pumpkin egg mixture into the skillet and let it sit for 30 seconds until the edges begin to set.
Using a silicone spatula, gently fold the eggs from the edges toward the center, creating large, soft curds.
Continue cooking for 2 to 3 minutes, stirring occasionally, until the eggs are cooked through but still moist and tender.
Remove from heat and serve immediately while the scramble is warm and fragrant.