YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms
Fluffy egg whites scrambled with wilted spinach and creamy cottage cheese, served with golden sautéed mushrooms and buttery avocado.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup 2% Low Fat Cottage Cheese
1 cup Sliced White Button Mushrooms
2 cups Fresh Baby Spinach
2 teaspoons Extra Virgin Olive Oil
1/2 medium Avocado
PREPARATION
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they are golden brown and tender.
Add the baby spinach to the pan and stir constantly until the leaves are just wilted.
In a small mixing bowl, whisk together the liquid egg whites and the cottage cheese until well combined.
Lower the heat slightly and pour the egg white mixture into the skillet with the vegetables.
Using a silicone spatula, gently fold the eggs until they are fully set and the cottage cheese has created a creamy texture.
Remove from heat and transfer to a plate.
Top the scramble with fresh slices of buttery avocado and season with a pinch of sea pepper if desired.