YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese
Fluffy egg whites scrambled with sautéed spinach, mushrooms, and peppers, finished with a dollop of creamy cottage cheese for a velvety texture.
INGREDIENTS
3/4 cup Egg Whites
1/2 cup Low Fat Cottage Cheese (1%)
2 cups Fresh Spinach
1/2 cup sliced White Button Mushrooms
1/2 cup diced Red Bell Pepper
1 teaspoon Olive Oil
1 tablespoon sliced Green Onions
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the sliced mushrooms and diced red bell peppers to the pan and sauté for 3-4 minutes until they begin to soften.
Add the fresh spinach to the skillet and cook until just wilted, about 1 minute.
Pour the egg whites over the vegetables and let them sit for a few seconds until the edges start to set.
Gently stir the eggs with a spatula, scraping the bottom of the pan to form soft curds.
When the eggs are nearly cooked through but still slightly moist, fold in the cottage cheese.
Continue to cook for another 30 seconds until the cottage cheese is warmed through and the scramble is creamy.
Remove from heat, season with a pinch of sea pepper, and garnish with fresh green onions.