YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach
Pan-scrambled egg whites with bell peppers and creamy cottage cheese, served over a bed of wilted spinach with a side of buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-fat Cottage Cheese
2 cups Baby Spinach
1/2 cup diced Red Bell Pepper
1.5 teaspoons Extra Virgin Olive Oil
1/4 medium Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat one teaspoon of 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 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 egg whites and cottage cheese until well combined.
Add the remaining half teaspoon of olive oil to the skillet, then 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 back into the scramble and season with a pinch of salt and black pepper.
Toast the sprouted grain bread until golden brown.
Plate the scramble over the bed of sautéed spinach and serve alongside the sliced avocado and toast.