YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms
Tender egg whites scrambled with baby spinach and creamy cottage cheese, served alongside savory mushrooms sautéed until golden and caramelized.
INGREDIENTS
2/3 cup Egg Whites
1/4 cup Low Fat Cottage Cheese
1 cup sliced White Button Mushrooms
2 cups Fresh Baby Spinach
1 tbsp Avocado Oil
1 slice Sprouted Grain Bread
1/4 Avocado
PREPARATION
Heat half of the avocado oil in a non-stick skillet over medium-high heat.
Add the sliced mushrooms and sauté until they release their moisture and become golden brown.
Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Lower the heat to medium and add the remaining oil to the skillet.
Pour in the egg white mixture and let it sit for 30 seconds before gently folding with a spatula.
Continue to cook, stirring occasionally, until the eggs are set but still moist.
Fold the sautéed mushrooms and spinach back into the scramble.
Toast the sprouted grain bread and top with sliced avocado.
Serve the warm scramble alongside the avocado toast and season with a pinch of sea pepper if desired.