YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Cabot Cheddar and Spinach
Fluffy egg whites scrambled with sautéed spinach and mushrooms, finished with melted sharp Cabot cheddar for a savory, velvety bite.
INGREDIENTS
0.75 cup Egg Whites
0.25 cup Cabot Lowfat Cottage Cheese
0.5 ounce Cabot Sharp Cheddar Cheese
1 cup Fresh Spinach
0.5 cup sliced White Mushrooms
PREPARATION
Lightly coat a non-stick skillet with cooking spray and place over medium heat.
Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown.
Add the fresh spinach to the skillet and sauté just until the leaves are wilted.
In a small mixing bowl, whisk together the egg whites and cottage cheese until the mixture is well combined and slightly frothy.
Pour the egg and cottage cheese mixture into the skillet over the vegetables.
Gently fold the eggs with a spatula, cooking until they are set but still appear moist.
Sprinkle the shredded Cabot cheddar over the scramble and cover the pan for 30 seconds to allow the cheese to melt.
Slide the scramble onto a plate and serve immediately while hot and creamy.