YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach
Fluffy egg whites whisked with creamy cottage cheese and folded over colorful peppers, served on a bed of garlicky sautéed spinach with buttery avocado.
INGREDIENTS
0.75 cup Liquid Egg Whites
0.5 cup 2% Cottage Cheese
2 cups Fresh Baby Spinach
0.33 cup Diced Red Bell Pepper
2 tbsp Diced Yellow Onion
1 tbsp Extra Virgin Olive Oil
0.33 Medium Avocado
PREPARATION
In a small bowl, whisk together the egg whites and cottage cheese until well combined and slightly frothy.
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the diced onions and bell peppers to the skillet and sauté for 3-4 minutes until softened.
Add the baby spinach to the pan and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean and add the remaining olive oil over medium-low heat.
Pour the egg white and cottage cheese mixture into the pan, letting it set for a moment before gently stirring with a spatula.
Continue to cook, folding the eggs gently until they are fluffy and cooked through but still moist.
Stir the sautéed vegetables back into the eggs or serve the scramble directly over the bed of spinach.
Top with sliced avocado and season with a pinch of sea salt and black pepper if desired.