YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese and Turkey Bacon
Egg whites scrambled with creamy cottage cheese and sautéed peppers, served alongside crisp turkey bacon and toasted sprouted grain bread.
INGREDIENTS
0.7 cup Egg Whites
0.25 cup Low-Fat Cottage Cheese
2 slices Turkey Bacon
1 slice Sprouted Grain Bread
1 teaspoon Avocado Oil
0.25 Avocado
1 cup Baby Spinach
0.5 cup diced Red Bell Pepper
PREPARATION
Finely dice the red bell pepper and roughly chop the baby spinach.
Heat a non-stick skillet over medium heat and cook the turkey bacon until it reaches your desired level of crispness, then remove and set aside.
Wipe the pan clean and add the avocado oil, then sauté the diced peppers for three minutes until they begin to soften.
In a small bowl, whisk together the egg whites and cottage cheese until the mixture is well combined.
Add the chopped spinach to the skillet and pour in the egg and cheese mixture, stirring gently with a spatula.
Cook the scramble until the egg whites are just set and the cottage cheese is warm and melty.
Toast the sprouted grain bread and top it with the sliced avocado.
Plate the scramble alongside the turkey bacon and avocado toast, finishing with a crack of fresh black pepper if desired.