YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach
Fluffy egg whites scrambled with creamy cottage cheese and colorful peppers, served alongside sautéed spinach and rich, buttery avocado.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup Low-Fat Cottage Cheese
2 cups Fresh Baby Spinach
1/2 cup Diced Red Bell Pepper
1 tbsp Extra Virgin Olive Oil
1/2 medium Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat the extra virgin olive 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, then remove the vegetables from the pan and set them aside.
In a small mixing bowl, whisk together the liquid egg whites and cottage cheese until the mixture is well combined.
Pour the egg white mixture into the same skillet and cook, stirring gently with a spatula, until the eggs are fluffy and fully set.
Fold the sautéed peppers and spinach back into the scramble to warm through.
Serve the scramble immediately with a slice of toasted sprouted grain bread and the fresh avocado slices on the side.