YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach
A vibrant, protein-packed breakfast scramble featuring fluffy egg whites melded with lightly sautéed spinach, sweet red bell pepper, and onion, finished with a dollop of creamy low-fat cottage cheese and a burst of fresh tomato. This dish offers a satisfying blend of textures and flavors to kickstart your day!
INGREDIENTS
8 large egg whites (~264g)
1/4 cup low-fat cottage cheese (~62g)
1 cup fresh spinach (~30g)
1/2 cup chopped red bell pepper (~75g)
1/4 cup chopped onion (~40g)
1 tablespoon olive oil (~14g)
1 small tomato (~91g)
1 teaspoon additional olive oil (~5g)
PREPARATION
Separate the egg whites from the yolks if using whole eggs, measuring out eight egg whites and setting them aside in a bowl.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the chopped onion and red bell pepper, and sauté for about 2-3 minutes until they begin to soften.
Add the fresh spinach to the skillet and continue to sauté for another 1-2 minutes until the spinach wilts.
Push the vegetables to the side of the skillet and add the remaining 1 tablespoon of olive oil. Pour in the egg whites and allow them to set for a few moments.
Gently fold the vegetables into the egg whites, creating a scramble. Continue cooking until the egg whites are fully set, about 3-4 minutes.
Once cooked, transfer the scramble to a serving plate. Dollop the low-fat cottage cheese on top and add sliced tomato around or on top of the scramble for freshness.
Serve warm and enjoy a delicious, protein-rich breakfast!