YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach
Fluffy egg whites scrambled with creamy cottage cheese and colorful peppers, served over a bed of wilted spinach with a side of buttery avocado.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup Low Fat Cottage Cheese
2 cups Fresh Spinach
1/2 cup Chopped Red Bell Pepper
2 teaspoons Avocado Oil
1 slice Whole Wheat Bread
1/4 cup Sliced Avocado
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium heat.
Add the chopped red bell peppers to the skillet and sauté for about 3 minutes until they begin to soften.
Add the fresh spinach to the pan and cook for 1-2 minutes until just wilted, then remove the vegetables from the pan and set aside.
In a small mixing bowl, whisk together the liquid egg whites and cottage cheese until the mixture is well combined.
Pour the egg white and cottage cheese mixture into the same skillet, reducing the heat to medium-low.
Cook the eggs, stirring gently with a spatula, until they are fluffy and fully set.
Fold the sautéed peppers and spinach back into the scramble to warm through.
Toast the whole wheat bread and top it with the sliced avocado.
Serve the scramble immediately alongside the avocado toast for a protein-packed start to your day.