YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Spinach and Cottage Cheese
Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, finished with a sprinkle of black pepper for a light, velvety bite.
INGREDIENTS
2/3 cup Liquid Egg Whites
1/4 cup Low-fat Cottage Cheese
1 cup Fresh Spinach
2 tsp Extra Virgin Olive Oil
1/4 cup Diced Red Bell Pepper
1/4 cup Sliced White Mushrooms
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the diced red bell peppers and sliced mushrooms to the skillet and sauté for 3 to 4 minutes until they are tender and slightly browned.
Add the fresh spinach to the pan and stir constantly until the leaves are just wilted.
Pour the liquid egg whites into the skillet, allowing them to sit for a few seconds until the edges begin to set.
Dollop the low-fat cottage cheese over the eggs and use a spatula to gently fold the mixture together.
Continue cooking for another 1 to 2 minutes until the egg whites are firm and the cottage cheese is heated through and velvety.
Season with a pinch of sea salt and freshly cracked black pepper before serving.