YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach
Pan-scrambled egg whites folded with creamy cottage cheese and peppers, served over a bed of tender wilted spinach and topped with buttery avocado.
INGREDIENTS
150 grams Egg Whites
1/2 cup 2% Low-Fat Cottage Cheese
2 cups Fresh Baby Spinach
1 tablespoon Extra Virgin Olive Oil
1/2 cup diced Red Bell Pepper
1/4 medium Avocado
2 tablespoons diced Red Onion
PREPARATION
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the diced red onion and red bell pepper to the skillet and sauté for 3-4 minutes until the vegetables are softened.
Add the baby spinach to the pan and toss with the vegetables until the leaves are just wilted, then spread them evenly across the pan.
In a small mixing bowl, whisk together the egg whites and the cottage cheese until well combined.
Reduce the heat to medium-low and pour the egg white mixture over the sautéed vegetables.
Using a spatula, gently stir and fold the eggs until they are set and fluffy, about 3-5 minutes.
Remove from heat, transfer the scramble to a plate, and top with fresh avocado slices before serving.