YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms
Egg whites scrambled with creamy cottage cheese and fresh spinach, served with savory sautéed mushrooms and a slice of golden toasted sprouted grain bread.
INGREDIENTS
3/4 cup liquid egg whites
1/4 cup 2% cottage cheese
2 cups fresh baby spinach
1 cup sliced mushrooms
2 teaspoons olive oil
1 slice sprouted grain bread
1/4 avocado, sliced
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and sauté until they are browned and tender.
Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.
Wipe the skillet clean, add the remaining teaspoon of olive oil, and pour in the egg white mixture.
Cook over medium-low heat, gently folding the eggs until they begin to set.
Stir the sautéed mushrooms and spinach back into the scramble and cook for another minute until the eggs are fully cooked but still moist.
Toast the sprouted grain bread until golden and top with the sliced avocado.
Serve the scramble immediately alongside the avocado toast.