YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Garden Vegetables
Whisked eggs and whites scrambled with vibrant bell peppers and spinach for a fluffy, protein-packed meal that feels incredibly light yet satisfying.
INGREDIENTS
2 large eggs
1 cup liquid egg whites
0.25 cup low-fat cottage cheese
1 tsp avocado oil
0.5 cup diced red bell pepper
0.25 cup diced red onion
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp feta cheese
PREPARATION
In a medium bowl, whisk together the whole eggs, egg whites, cottage cheese, sea salt, and black pepper until well combined.
Heat avocado oil in a non-stick skillet over medium heat.
Add the diced red onion and red bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables are tender and fragrant.
Add the baby spinach to the pan and cook for 1 minute until just wilted.
Lower the heat to medium-low and pour the egg mixture into the skillet.
Gently fold the eggs with a spatula, moving them constantly to create soft, creamy curds.
Once the eggs are set but still moist, remove from heat and sprinkle with feta cheese.