YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Sautéed Spinach
A high-protein scramble of egg whites and creamy cottage cheese folded with fresh sautéed spinach, finished with a drizzle of silky olive oil.
INGREDIENTS
0.5 cup Liquid Egg Whites
0.5 cup Low Fat Cottage Cheese (1%)
1 large Egg
2 cups Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium-low heat.
Add the fresh spinach to the skillet and sauté until just wilted, then transfer the spinach to a small bowl and set aside.
In a medium mixing bowl, whisk together the liquid egg whites, the whole egg, and the cottage cheese until well combined.
Wipe the skillet clean and add the remaining teaspoon of olive oil over medium-low heat.
Pour the egg and cottage cheese mixture into the skillet.
Cook slowly, using a spatula to gently push the cooked curds toward the center while allowing the liquid to flow to the edges.
When the eggs are nearly set but still slightly moist, fold the sautéed spinach back into the scramble.
Season with a pinch of sea salt and cracked black pepper, then serve immediately while warm and creamy.