YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese
Fluffy egg whites scrambled with creamy cottage cheese and sautéed garden vegetables, finished with a drizzle of rich, golden olive oil.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup 2% Cottage Cheese
1/2 cup Diced Red Bell Pepper
1 cup Fresh Baby Spinach
1.5 tablespoons Extra Virgin Olive Oil
1 tablespoon Sliced Green Onions
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the diced red bell peppers to the skillet and sauté for 3-4 minutes until they begin to soften.
Add the baby spinach to the pan and toss until the leaves are just wilted.
Lower the heat slightly and pour in the egg whites, stirring gently with a spatula as they begin to set.
When the eggs are nearly cooked through but still moist, fold in the cottage cheese.
Continue to cook for another 30-60 seconds until the cottage cheese is warmed through and the scramble is creamy.
Remove from heat and garnish with sliced green onions before serving.