YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Cottage Cheese and Sautéed Spinach
A light and satisfying breakfast featuring fluffy egg white scramble combined with creamy low-fat cottage cheese, perfectly complemented by garlicky sautéed spinach, a crisp slice of whole wheat toast, and a fresh drizzle of avocado. Enjoy a wholesome balance of flavors and textures to kickstart your day.
INGREDIENTS
4 large egg whites (approx 132g)
1/2 cup low-fat cottage cheese (approx 113g)
1 cup fresh spinach
1 tsp extra virgin olive oil (4.5g)
1 slice whole wheat bread
1/4 portion avocado (approx 34g)
1/2 cup cherry tomatoes
1/2 tsp extra virgin olive oil (additional, approx 2.3g)
PREPARATION
Preheat a non-stick skillet over medium heat and add 1/2 tsp of extra olive oil.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until wilted. Transfer the spinach to a plate.
In a bowl, whisk together 4 egg whites until slightly frothy.
Return the skillet to medium heat, add 1 tsp olive oil, and pour in the egg whites.
Gently scramble the egg whites until they begin to set, then fold in the cottage cheese.
Once the scramble is cooked to desired consistency, stir in the sautéed spinach.
Toast the whole wheat bread until lightly golden.
Plate the egg white scramble alongside the toast. Top with a small portion of sliced avocado and a scattering of cherry tomatoes for added freshness.
Serve immediately and enjoy your nutrient-packed breakfast.