YOUR SOLIN GENERATED RECIPE
Egg and Spinach Scramble with Avocado
Whisked eggs scrambled with vibrant baby spinach and creamy cottage cheese, topped with buttery sliced avocado for a satisfying, nutrient-dense start to the day.
INGREDIENTS
2 large eggs
0.75 cup egg whites
0.25 cup low-fat cottage cheese
2 cup fresh baby spinach
0.5 whole avocado
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp red pepper flakes
PREPARATION
In a medium-sized bowl, whisk together the eggs, egg whites, and cottage cheese until the mixture is well combined and slightly frothy.
Heat the olive oil in a non-stick skillet over medium-low heat to ensure the eggs cook gently.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.
Pour the egg and cottage cheese mixture over the spinach and season with sea salt and black pepper.
Using a silicone spatula, gently push the eggs from the outer edges toward the center, allowing the uncooked liquid to reach the hot surface of the pan.
Continue to stir slowly until the eggs are set but still look moist and tender, then remove from the heat immediately.
Slice the avocado into thin wedges and place them on top of the scramble.
Finish with a sprinkle of red pepper flakes for a touch of heat and serve warm.