YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese
A vibrant breakfast scramble featuring fluffy egg whites mixed with crisp bell peppers, fresh spinach, and a hint of onions, gently pan-sautéed in olive oil, then finished with a dollop of creamy low-fat cottage cheese and creamy avocado. It’s a delightful, protein-packed start to your day with balanced macros and a burst of freshness.
INGREDIENTS
0.75 cup Egg Whites (approx. 183g)
0.5 cup Low-Fat Cottage Cheese (approx. 110g)
0.5 cup Diced Bell Pepper (approx. 75g)
0.5 cup Chopped Spinach (approx. 15g)
0.25 cup Diced Onion (approx. 40g)
1 teaspoon Olive Oil
0.5 teaspoon Extra Olive Oil
0.25 whole Avocado (approx. 50g)
PREPARATION
Preheat a non-stick skillet over medium heat and add the olive oil and extra olive oil.
Sauté the diced onions and bell peppers in the heated oil until they begin to soften, about 2-3 minutes.
Stir in the chopped spinach and cook for an additional minute until wilted.
Pour in the egg whites, gently scraping the bottom of the pan to form soft curds. Cook until the egg whites start to set.
Fold in the low-fat cottage cheese, allowing it to warm through and mix evenly with the eggs and vegetables.
Turn off the heat and transfer the scramble onto a plate.
Top with diced avocado for a creamy finish, gently mixing it into the scramble if desired.
Serve immediately and enjoy your balanced, protein-rich breakfast.