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 over a bed of tender sautéed spinach and topped with buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/2 cup Low Fat Cottage Cheese (2%)
2 cups Fresh Baby Spinach
1/2 cup Chopped Bell Peppers
2 teaspoons Extra Virgin Olive Oil
1/3 medium Avocado, sliced
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the chopped bell peppers and sauté for 3-4 minutes until they begin to soften.
While the peppers cook, whisk together the egg whites and cottage cheese in a small bowl until well combined.
Add the remaining teaspoon of olive oil to the skillet and toss in the baby spinach, sautéing just until wilted, then move the spinach to one side of the pan or remove to a plate.
Pour the egg white and cottage cheese mixture into the skillet with the peppers.
Cook, stirring gently with a spatula, until the egg whites are set and the cottage cheese has created a creamy texture.
Plate the scramble over the bed of sautéed spinach.
Top with the sliced avocado and season with a pinch of sea pepper or red pepper flakes if desired.