YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Spinach, Tomato, and Steak
Start your day with a protein-packed scramble that harmoniously blends fluffy egg whites and creamy low-fat cottage cheese with vibrant spinach and sweet tomatoes. A quick sear of lean steak adds a sophisticated twist, creating a balanced medley of flavors perfect for a nourishing breakfast.
INGREDIENTS
4 large egg whites (approx. 120g)
1/2 cup low-fat cottage cheese (approx. 113g)
1 ounce lean steak (approx. 28g)
1.5 tablespoons olive oil
1 cup fresh spinach
1 medium tomato
PREPARATION
Prepare all ingredients by separating egg whites, measuring cottage cheese, and chopping the spinach and tomato.
Thinly slice the lean steak into small strips or bite-sized pieces.
Heat 1.5 tablespoons of olive oil in a non-stick skillet over medium-high heat. Add the steak pieces and quickly sear them for about 1-2 minutes until they are browned but not overcooked. Remove the steak from the skillet and set aside.
In the same skillet, lower the heat to medium. Add the spinach and sliced tomato, and sauté for about 1-2 minutes until the spinach begins to wilt and the tomatoes soften slightly.
Reduce the heat to low and pour in the egg whites. Allow the eggs to set for about 30 seconds, then add the low-fat cottage cheese.
Gently scramble the egg whites and cottage cheese together with the vegetables, stirring continuously until the eggs are fully cooked, about 3-4 minutes.
Return the seared steak to the skillet, fold in gently to warm through, and season with salt and pepper to taste.
Serve immediately on a warm plate and enjoy your balanced, protein-rich breakfast.