YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach
A high-protein scramble of egg whites and creamy cottage cheese folded with sautéed peppers, served with wilted spinach and buttery avocado toast.
INGREDIENTS
180g Liquid Egg Whites
75g 2% Cottage Cheese
60g Fresh Baby Spinach
50g Diced Red Bell Pepper
1 tsp Extra Virgin Olive Oil
1 slice Sprouted Whole Grain Bread
50g Sliced Avocado
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the diced red bell peppers and sauté for 2-3 minutes until they begin to soften.
Add the baby spinach to the pan and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the pan if necessary and pour in the liquid egg whites.
Allow the egg whites to cook undisturbed for 1 minute until the edges start to set.
Gently fold in the cottage cheese and the sautéed peppers, stirring occasionally to create soft curds.
Continue cooking until the eggs are fully set and the cottage cheese is warm and melty.
While the eggs finish, toast the sprouted grain bread and top it with the sliced avocado.
Plate the scramble alongside the sautéed spinach and avocado toast, seasoning with a pinch of black pepper if desired.