YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach
Pan-scrambled egg whites folded with creamy cottage cheese and peppers, served with garlicky sautéed spinach and crisp toasted bread.
INGREDIENTS
0.63 cup Egg Whites
0.5 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
0.5 cup chopped Red Bell Pepper
0.25 cup chopped Red Onion
1 tbsp Avocado Oil
1 slice Sprouted Grain Bread
1 clove minced Garlic
PREPARATION
Heat half of the avocado oil in a non-stick skillet over medium heat.
Add the diced red bell pepper and onion, sautéing for 3-4 minutes until the vegetables are tender-crisp.
Pour the liquid egg whites into the skillet and let them sit for 30 seconds before gently stirring.
When the egg whites are nearly set, fold in the cottage cheese and cook for another minute until heated through and creamy.
In a separate small pan, heat the remaining avocado oil and sauté the minced garlic for 30 seconds until fragrant.
Add the fresh spinach to the garlic pan and toss until just wilted, then season with a pinch of sea salt and black pepper.
Toast the sprouted grain bread until golden and crisp.
Plate the egg white scramble alongside the sautéed spinach and serve with the warm toast.