YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese and Turkey Bacon
A protein-packed scramble of egg whites and creamy cottage cheese tossed with sautéed garden veggies and served with salty, crispy turkey bacon.
INGREDIENTS
150g Liquid Egg Whites
1/3 cup Low-Fat Cottage Cheese
2 slices Turkey Bacon
1 cup Baby Spinach
1/2 cup chopped Red Bell Pepper
1/2 cup sliced Mushrooms
2 tsp Extra Virgin Olive Oil
1/4 Avocado, sliced
PREPARATION
Place the turkey bacon in a non-stick skillet over medium heat and cook until golden brown and crispy, then set aside on a paper towel.
Wipe the skillet and add the olive oil, followed by the chopped bell peppers and mushrooms.
Sauté the vegetables for 3-4 minutes until they begin to soften and brown slightly.
Add the baby spinach to the skillet and cook just until wilted.
In a small bowl, whisk together the liquid egg whites and the cottage cheese until well combined.
Lower the heat to medium-low and pour the egg mixture over the vegetables.
Gently stir the eggs with a spatula, folding them over until they are set and fluffy.
Plate the scramble alongside the crispy turkey bacon and top with fresh avocado slices.