YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach
Fluffy egg whites scrambled with creamy cottage cheese and sautéed bell peppers, served over a bed of wilted spinach with buttery avocado.
INGREDIENTS
0.75 cup Egg Whites
0.5 cup Low-Fat Cottage Cheese
2 cups Baby Spinach
0.5 cup diced Red Bell Pepper
0.25 cup diced Red Onion
1 teaspoon Extra Virgin Olive Oil
0.5 medium Avocado, sliced
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the diced red onion and red bell peppers to the skillet and sauté for 3-4 minutes until they begin to soften.
Add the baby spinach to the pan and cook for about 1 minute just until it starts to wilt.
In a small bowl, whisk together the egg whites and cottage cheese until the mixture is well combined.
Pour the egg white and cottage cheese mixture into the skillet over the vegetables.
Gently stir the eggs with a silicone spatula, cooking until the whites are set and the cottage cheese has created a creamy texture.
Transfer the scramble to a plate and serve immediately topped with the fresh sliced avocado.