YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach
Fluffy egg whites whisked with creamy cottage cheese and sautéed with crisp bell peppers, served over a bed of wilted spinach with buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-fat Cottage Cheese
2 cups Fresh Spinach
1/3 cup Diced Red Bell Pepper
2 tbsp Diced Yellow Onion
2 tsp Extra Virgin Olive Oil
1/2 small Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the diced onions and bell peppers to the skillet and sauté until the vegetables are softened and fragrant.
Toss in the fresh spinach and cook just until wilted, then remove the vegetable mixture from the pan and set aside.
Wipe the skillet clean and add the remaining teaspoon of olive oil.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Pour the egg white mixture into the skillet and cook over medium-low heat, stirring gently with a spatula until the eggs are softly set.
Fold the sautéed vegetables back into the scramble to warm through.
Serve the scramble immediately alongside a slice of toasted sprouted grain bread and the sliced avocado.