YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms
Pan-scrambled egg whites folded with baby spinach and creamy cottage cheese, served with savory sautéed mushrooms and buttery avocado.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup Low-Fat Cottage Cheese
1 cup White Button Mushrooms, sliced
2 cups Baby Spinach
1 tablespoon Extra Virgin Olive Oil
1/2 medium Avocado, sliced
PREPARATION
Heat the olive oil in a large non-stick skillet over medium heat.
Add the sliced mushrooms and sauté for 4-5 minutes until they are golden brown and tender.
Add the baby spinach to the skillet and toss with the mushrooms until the leaves are just wilted.
In a small bowl, whisk together the liquid egg whites and the cottage cheese until well combined.
Lower the heat to medium-low and pour the egg white mixture into the skillet over the vegetables.
Gently stir the eggs with a spatula, folding them over until they are set but still moist and creamy.
Remove from heat and serve immediately topped with the fresh sliced avocado and a pinch of cracked black pepper if desired.