YOUR SOLIN GENERATED RECIPE
Protein-Packed Veggie and Egg White Breakfast Bowl
Start your day with a vibrant and nourishing bowl bursting with fresh vegetables and lean protein. This breakfast bowl features fluffy egg whites paired with a colorful medley of spinach, red bell pepper, tomato, and mushrooms, enhanced by a touch of creamy avocado and a dollop of low-fat cottage cheese. A light drizzle of olive oil ties all the flavors together, offering a satisfying meal that fuels your morning with balanced macros and refreshing taste.
INGREDIENTS
6 large egg whites
1/2 cup raw spinach
1/4 cup diced red bell pepper
1/4 cup diced tomato
1/4 cup sliced mushrooms
1/4 medium avocado
1 teaspoon extra virgin olive oil
1/2 cup low-fat cottage cheese
PREPARATION
Preheat a non-stick skillet over medium heat and lightly coat with olive oil.
Add the diced red bell pepper, tomato, and sliced mushrooms to the skillet. Sauté for about 3-4 minutes until they begin to soften.
Add the raw spinach and continue cooking until wilted, about 1-2 minutes.
Pour in the egg whites evenly over the vegetables. Allow them to cook gently, stirring occasionally until the egg whites are set, about 3-4 minutes.
Once the eggs are cooked, transfer the mixture into a bowl.
Top the bowl with a quartered avocado and a dollop of low-fat cottage cheese.
Season with salt and pepper to taste, and serve warm.