YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese
Sautéed peppers and spinach scrambled with fluffy egg whites and folded with creamy cottage cheese, served alongside toasted sprouted grain bread.
INGREDIENTS
0.67 cup Egg Whites
0.25 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
0.5 cup Red Bell Pepper, diced
2 teaspoons Olive Oil
1 slice Whole Wheat Bread
25 grams Avocado
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced red bell peppers to the pan and sauté for 3-4 minutes until they begin to soften.
Stir in the fresh spinach and cook for 1 minute until just wilted.
Whisk the egg whites in a small bowl and pour them into the skillet over the vegetables.
Gently stir the mixture with a spatula to scramble the egg whites until they are fully set.
Fold in the cottage cheese and remove the pan from the heat, allowing the cheese to warm through without melting completely.
Toast the whole wheat bread and serve the scramble immediately with fresh avocado slices on the side.