YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese
Egg whites scrambled with sautéed peppers, spinach, and mushrooms, folded with creamy cottage cheese and topped with a buttery avocado slice.
INGREDIENTS
0.75 cup Egg Whites
0.25 cup Low-Fat Cottage Cheese
1 cup fresh Spinach
0.5 cup diced Red Bell Pepper
0.5 cup sliced White Mushrooms
1 teaspoon Extra Virgin Olive Oil
0.25 medium Avocado
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the diced red bell peppers and sliced mushrooms to the pan and sauté for 3-4 minutes until they are tender and slightly browned.
Toss in the fresh spinach and cook for about 1 minute until it is just wilted.
Pour the egg whites into the skillet over the vegetables and let them sit for 30 seconds.
Gently stir the egg whites with a spatula until they begin to form soft curds.
Fold in the low-fat cottage cheese and continue to cook for another minute until the eggs are fully set and the cheese is warmed through.
Season with a pinch of sea salt and black pepper if desired.
Transfer the scramble to a plate and top with fresh avocado slices before serving.