YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Lettuce Cups
Fluffy scrambled eggs whisked with creamy cottage cheese and vibrant bell peppers, served in crisp lettuce cups for a refreshing crunch.
INGREDIENTS
4 large eggs
0.5 cup low-fat cottage cheese
0.5 cup red bell pepper
2 tbsp green onions
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
6 large butter lettuce leaves
PREPARATION
In a medium mixing bowl, whisk together the eggs, cottage cheese, sea salt, and black pepper until the mixture is well combined and slightly frothy.
Place a high-quality non-stick skillet over medium-low heat; do not add any oil or butter to the pan.
Add the finely diced red bell pepper to the dry skillet and sauté for 2-3 minutes until they begin to soften.
Pour the egg and cottage cheese mixture into the skillet and let it sit undisturbed for about 30 seconds to begin setting.
Using a silicone spatula, gently push the eggs from the edges toward the center to create large, soft curds while maintaining a creamy texture.
Continue cooking slowly until the eggs are just set but still appear moist, then stir in the sliced green onions and red pepper flakes.
Arrange the butter lettuce leaves on a serving plate and carefully spoon the egg scramble into each cup before serving immediately.