YOUR SOLIN GENERATED RECIPE
Ham and Mini Pepper Egg Scramble
Sautéed mini peppers and savory ham folded into a fluffy egg scramble enriched with creamy cottage cheese for a velvety texture.
INGREDIENTS
1 tsp extra virgin olive oil
1 cup mini bell peppers
3 oz lean ham
2 large eggs
0.5 cup liquid egg whites
0.5 cup low fat cottage cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the sliced mini peppers and diced ham to the skillet, sautéing for 4-5 minutes until the peppers are tender-crisp.
While the peppers cook, whisk together the eggs, egg whites, cottage cheese, sea salt, and black pepper in a medium bowl.
Reduce the heat to medium-low and pour the egg mixture into the skillet over the ham and peppers.
Use a silicone spatula to gently push the eggs from the edges toward the center, cooking until the scramble is set but remains creamy.
Remove from heat, sprinkle with chopped fresh chives, and serve warm.