YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese and Turkey Bacon
Pan-scrambled egg whites folded with creamy cottage cheese and sautéed garden vegetables, served alongside salty and crispy turkey bacon.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup 2% Cottage Cheese
3 slices Turkey Bacon
1 cup Baby Spinach
1/2 cup Sliced White Mushrooms
1/4 cup Diced Red Bell Pepper
2 teaspoons Avocado Oil
PREPARATION
Place the turkey bacon in a cold non-stick skillet and turn the heat to medium, cooking until the bacon is browned and crispy on both sides.
Remove the bacon and set it aside on a paper towel-lined plate.
In the same skillet, add the avocado oil, diced bell peppers, and mushrooms, sautéing for 3-4 minutes until the vegetables are tender.
Add the baby spinach to the pan and toss briefly until just wilted.
Lower the heat to medium-low and pour in the liquid egg whites, stirring gently with a spatula.
When the egg whites are nearly set but still slightly moist, fold in the cottage cheese to create a creamy texture.
Remove from heat immediately to prevent the cottage cheese from becoming too watery.
Serve the scramble hot with the crispy turkey bacon on the side.