YOUR SOLIN GENERATED RECIPE
Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach
A protein-packed, savory breakfast featuring fluffy scrambled egg whites combined with a touch of creamy low-fat cottage cheese and nutrient-rich sautéed spinach, all enhanced by a robust olive oil infusion. It's a simple yet satisfying dish that balances light textures and vibrant flavors—perfect to energize your morning.
INGREDIENTS
6 large egg whites (approx. 198g)
1/3 cup low-fat cottage cheese (approx. 75g)
1 cup cooked spinach (approx. 180g)
2 tablespoons extra virgin olive oil
PREPARATION
Preheat a non-stick skillet over medium heat and add 2 tablespoons of extra virgin olive oil.
Beat the egg whites in a bowl until slightly frothy. Stir in the low-fat cottage cheese.
Pour the egg white and cottage cheese mixture into the skillet. Allow it to set for a few moments before gently stirring.
Add the cooked spinach to the skillet, folding it into the eggs as they begin to form soft curds.
Continue to cook on medium-low heat, stirring occasionally, until the eggs are fully cooked but still moist and fluffy.
Remove from heat and serve immediately, enjoying a balanced blend of creamy, savory, and vibrant flavors.