YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese and Turkey Bacon
Wake up to a protein-packed scramble that marries fluffy egg whites with a whole egg for richness, complemented by the creaminess of low-fat cottage cheese, the savory crispness of turkey bacon, and a medley of sautéed bell pepper, spinach, and onion, all brightened with a touch of avocado and olive oil. This dish is perfectly balanced to fuel your morning while keeping you within your protein and calorie goals.
INGREDIENTS
1 whole egg (50g)
4 egg whites (132g)
1/3 cup low-fat cottage cheese (80g)
2 slices turkey bacon
1/2 cup diced bell pepper
1/4 cup chopped spinach
1/4 cup diced onion
1/4 avocado
2 tsp olive oil
PREPARATION
Crack the whole egg and separate it from the egg whites; measure out 4 egg whites if using carton or separate additional eggs accordingly.
Heat 1 tsp of olive oil in a non-stick skillet over medium heat. Add the diced onion and bell pepper, and sauté until they soften, about 3-4 minutes.
Add the chopped spinach to the skillet and sauté for an additional minute.
Pour in the whole egg and egg whites, stirring gently so that the vegetables are evenly combined with the eggs. Cook until the eggs start to set.
Crumble in the 1/3 cup of low-fat cottage cheese and continue to cook until the eggs are fully set but remain moist.
In a separate pan, crisp up 2 slices of turkey bacon (or you can cook them in the same pan after the scramble if preferred).
Once the scramble is done, plate it and top with slices of 1/4 avocado. Drizzle 1 more tsp of olive oil over the top for added flavor and healthy fats.
Serve warm and enjoy your balanced and energizing breakfast.