YOUR SOLIN GENERATED RECIPE
Protein-Packed Veggie and Egg White Scramble Bowl
Savor a vibrant scramble bowl bursting with fresh vegetables and protein-rich egg whites, complemented by a creamy spoonful of low-fat cottage cheese and a slice of hearty whole grain toast. Lightly sautéed in olive oil, each bite is a balanced blend of tender textures and natural flavors—perfect for a clean meal that fuels your day.
INGREDIENTS
10 egg whites (approx. 300g)
1 cup fresh spinach (30g)
1/2 cup chopped red bell pepper (75g)
1/4 cup chopped onion (40g)
1/2 cup sliced mushrooms (35g)
1/4 cup low-fat cottage cheese (60g)
1 tsp olive oil (5g)
1 slice whole grain bread (40g)
PREPARATION
Heat a non-stick skillet over medium heat and add 1 tsp olive oil.
Sauté chopped onions, red bell pepper, and mushrooms for 2-3 minutes until they begin to soften.
Add the fresh spinach and cook until just wilted.
Pour in the egg whites and gently scramble with the vegetables until the eggs are fully set.
Stir in the low-fat cottage cheese, allowing it to warm and combine evenly with the scramble.
Season with salt and pepper to taste.
Toast the whole grain bread until lightly crisp.
Serve the veggie and egg white scramble bowl alongside the toasted bread for a protein-packed, balanced meal.