YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese and Fresh Spinach
Pan-scrambled egg whites folded with creamy cottage cheese and vibrant garden vegetables, finished with a side of buttery sliced avocado.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/2 cup Low-Fat Cottage Cheese (2%)
2 cups Fresh Baby Spinach
1/2 cup Red Bell Pepper, diced
1 teaspoon Avocado Oil
1/2 medium Avocado, sliced
PREPARATION
Heat the avocado oil in a non-stick skillet over medium heat.
Add the diced red bell peppers to the skillet and sauté for 3 to 4 minutes until they begin to soften.
Toss in the fresh baby spinach and cook just until wilted, which should take about 1 minute.
In a small bowl, whisk together the liquid egg whites and cottage cheese until the mixture is well combined.
Pour the egg and cheese mixture into the skillet with the vegetables.
Cook the mixture, stirring gently with a heat-resistant spatula, until the eggs are set and achieve a fluffy texture.
Season the scramble with a pinch of sea salt and black pepper if desired.
Transfer the scramble to a plate and serve immediately with the fresh avocado slices on the side.