YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Egg White Scramble with Spinach and Sautéed Mushrooms
Pan-scrambled egg whites and creamy cottage cheese folded with earthy mushrooms and wilted spinach for a protein-packed start with a silky texture.
INGREDIENTS
1/2 cup Egg Whites
1 large Whole Egg
1/2 cup Low-Fat Cottage Cheese
1 cup sliced White Mushrooms
2 cups Fresh Spinach
1 tablespoon Avocado Oil
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Add the sliced mushrooms to the skillet and sauté for 4-5 minutes until they are golden brown and tender.
Lower the heat to medium and add the fresh spinach, stirring until the leaves are just wilted.
In a small mixing bowl, whisk together the egg whites, the whole egg, and the cottage cheese until well combined.
Pour the egg mixture into the skillet over the vegetables.
Using a silicone spatula, gently stir the eggs, lifting and folding them until they are set but still maintain a moist, creamy consistency.
Remove from heat immediately and season with a pinch of sea salt and freshly cracked black pepper before serving.