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 peppers, served alongside crisp turkey bacon and sliced avocado.
INGREDIENTS
3/4 cup Egg Whites
3 tbsp 2% Cottage Cheese
2 slices Turkey Bacon
1 tsp Extra Virgin Olive Oil
1 cup Fresh Spinach
1/2 cup Diced Red Bell Pepper
1/2 cup Sliced Mushrooms
1/2 medium Avocado
PREPARATION
Place the turkey bacon in a cold non-stick skillet and turn heat to medium, cooking until the edges are crisp and browned.
Remove the bacon and set aside, then add the olive oil to the same skillet.
Add the diced bell peppers and sliced mushrooms to the skillet, sautéing for 3-4 minutes until tender.
Stir in the fresh spinach and cook just until wilted.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Lower the heat to medium-low and pour the egg white mixture over the vegetables.
Gently scramble the eggs with a spatula, folding them continuously until they are set but still moist.
Serve the scramble immediately with the turkey bacon and fresh avocado slices on the side.