YOUR SOLIN GENERATED RECIPE
Egg and Avocado English Muffin with Cottage Cheese
A protein-packed breakfast featuring a lightly toasted English muffin topped with a nutritious blend of a whole egg with two extra egg whites, creamy nonfat cottage cheese, and a slice of fresh avocado. This balanced combination offers a satisfying crunch, creamy texture, and a delicate interplay of flavors that energizes your morning.
INGREDIENTS
1 English Muffin Thin
1 Whole Egg
2 Egg Whites
1/4 Avocado
1/2 Cup Nonfat Cottage Cheese
PREPARATION
Toast the English muffin thin until lightly crispy.
While the muffin is toasting, scramble the egg whites together with the whole egg in a non-stick skillet over medium heat until just set.
Lightly season the eggs with salt and pepper as desired.
Spread the nonfat cottage cheese evenly over the toasted muffin.
Top the cottage cheese with the warm scrambled eggs.
Slice the avocado into thin slices and arrange on top or on the side of the eggs.
Serve immediately and enjoy a balanced, protein-packed breakfast.