YOUR SOLIN GENERATED RECIPE
Salsa Egg White and Cheese Scramble
Fluffy egg whites scrambled with creamy cottage cheese and sharp cheddar, topped with vibrant chunky salsa and buttery avocado slices for a satisfying start.
INGREDIENTS
1 cup egg whites
0.5 cup low-fat cottage cheese
1 oz sharp cheddar cheese
0.25 cup chunky salsa
0.25 whole avocado
1 tsp extra virgin olive oil
1 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the egg whites, cottage cheese, sea salt, and black pepper until the mixture is well combined and slightly frothy.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the fresh baby spinach to the skillet and sauté for about 1 minute until it is just wilted.
Pour the egg white and cottage cheese mixture into the skillet, letting it sit for 30 seconds to begin setting.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft curds.
When the eggs are about 80% cooked through, sprinkle the shredded sharp cheddar cheese over the top and fold gently until the cheese is melted and the eggs are fully set.
Transfer the scramble to a plate and garnish with the chunky salsa and fresh avocado slices before serving immediately.