YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese
Fluffy egg whites scrambled with sautéed peppers and spinach, finished with a dollop of creamy cottage cheese for a velvety texture.
INGREDIENTS
0.75 cup Egg Whites
0.4 cup Low-fat Cottage Cheese
1 cup Fresh Spinach
0.5 cup diced Red Bell Pepper
2 tablespoons diced Red Onion
1.5 teaspoons Extra Virgin Olive Oil
2 slices Avocado
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat.
Add the diced red onion and red bell pepper to the pan, sautéing for 3-4 minutes until the vegetables are tender.
Toss in the fresh spinach and cook just until it begins to wilt.
Pour the egg whites into the skillet and let them sit for a few seconds before stirring gently with a spatula.
When the egg whites are nearly set but still slightly moist, fold in the cottage cheese.
Continue to cook for 30 seconds until the cottage cheese is warmed through and the eggs are fully cooked.
Transfer the scramble to a plate and top with fresh avocado slices and a pinch of black pepper if desired.