YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach
Light egg whites scrambled with creamy cottage cheese and vibrant peppers, served over a bed of sautéed spinach and topped with buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup 2% Cottage Cheese
2 cups Fresh Spinach
1/2 cup Diced Red Bell Pepper
1 tbsp Extra Virgin Olive Oil
1/2 medium Avocado
2 tbsp Diced Red Onion
PREPARATION
Heat the olive oil in a large non-stick skillet over medium heat.
Add the diced red onion and bell pepper to the pan, sautéing for 3-4 minutes until the vegetables begin to soften.
Toss in the fresh spinach and cook just until wilted, then transfer the cooked vegetables to a plate and set aside.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Pour the egg white mixture into the same skillet, reducing the heat to medium-low.
Gently stir the eggs with a spatula until they are mostly set and fluffy.
Fold the sautéed vegetables back into the scramble to warm through.
Plate the scramble and top with the sliced avocado before serving.