YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms
Lightly whisked egg whites scrambled with fresh spinach and creamy cottage cheese, paired with earthy mushrooms sautéed until perfectly golden brown.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/3 cup Low-Fat Cottage Cheese (2%)
1 cup sliced White Button Mushrooms
2 cups Fresh Baby Spinach
1 tablespoon Avocado Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat half of the avocado oil in a medium non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they are tender and golden brown.
Toss in the fresh baby spinach and cook for 1-2 minutes until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean if necessary and add the remaining avocado oil.
Pour the liquid egg whites into the skillet, letting them sit for 30 seconds until the edges begin to set.
Gently fold in the cottage cheese and the cooked mushroom and spinach mixture.
Continue to scramble the eggs over medium-low heat until they are fully set but still moist and the cottage cheese is warm.
Toast the sprouted grain bread until crisp and serve immediately alongside the hot scramble.