YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Veggie Scramble with Cottage Cheese
Sautéed chicken breast and colorful bell peppers scrambled with fluffy egg whites and creamy cottage cheese, finished with a slice of buttery avocado.
INGREDIENTS
0.75 cup Egg Whites
3 ounces Cooked Chicken Breast, diced
0.5 cup 2% Cottage Cheese
1 tablespoon Avocado Oil
1 cup Fresh Spinach
0.5 cup Diced Red Bell Pepper
0.25 cup Diced Red Onion
0.25 Avocado, sliced
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium heat.
Add the diced red onion and bell peppers to the pan and sauté for 3-4 minutes until they begin to soften.
Stir in the diced cooked chicken breast and cook for an additional minute to ensure it is warmed through.
Add the fresh spinach to the skillet and toss until the leaves are just wilted.
Pour the egg whites into the pan, stirring gently with a spatula to scramble them with the chicken and vegetables.
When the egg whites are almost fully set, fold in the cottage cheese and stir for 30 seconds until the mixture is warm and creamy.
Remove from heat, season with a pinch of sea salt and black pepper, and serve topped with the fresh avocado slices.