YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach
Pan-scrambled egg whites folded with bell peppers and creamy cottage cheese, served over a bed of wilted garlic spinach with a piece of crunchy sprouted toast.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/3 cup 2% Cottage Cheese
2 cups Fresh Baby Spinach
1/2 cup chopped Red Bell Pepper
1 tablespoon Extra Virgin Olive Oil
1 slice Sprouted Whole Grain Bread
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the diced red bell peppers and sauté for 3-4 minutes until they begin to soften.
Add the fresh baby spinach to the skillet and cook until just 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 combined.
Add the remaining olive oil to the skillet and pour in the egg white mixture.
Cook the eggs, stirring gently with a spatula, until they are mostly set but still slightly moist.
Fold the sautéed peppers and spinach back into the scramble and season with a pinch of sea pepper.
Serve the scramble immediately alongside a slice of toasted sprouted grain bread.