YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese
A light yet satisfying breakfast scramble featuring fluffy egg whites sautéed with a medley of fresh spinach, red bell pepper, and onion, then finished with a cool dollop of low-fat cottage cheese and creamy avocado. This dish balances lean protein with heart-healthy fats and vibrant vegetables for a nutritious start to your day.
INGREDIENTS
4 egg whites (approx. 120g total)
1/3 cup low-fat cottage cheese (76g)
1 cup fresh spinach
1/2 medium red bell pepper
1/4 cup chopped onion
2 teaspoons olive oil
1/4 medium avocado
PREPARATION
Heat 1 teaspoon of olive oil in a nonstick skillet over medium heat.
Add the chopped onion and red bell pepper, and sauté until they begin to soften, about 2-3 minutes.
Stir in the fresh spinach and cook until wilted, about 1 minute more.
Pour in the egg whites, stirring gently to incorporate the vegetables, and cook until the eggs are just set, about 3-4 minutes.
Remove the skillet from heat and transfer the scramble to a plate.
Top the scramble with the low-fat cottage cheese and gently mix to combine.
Finish by adding quartered avocado pieces to the dish and drizzle the remaining teaspoon of olive oil over the top.
Serve immediately and enjoy a nutrient-packed breakfast.