YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Sautéed Mushrooms
A light yet satisfying breakfast scramble that marries the delicate flavors of egg whites with vibrant spinach, savory sautéed mushrooms, and a boost of creaminess from cottage cheese. This dish is delicately seasoned and finished with a rich drizzle of olive oil for a silky texture and flavor that energizes your morning without overwhelming it.
INGREDIENTS
4 egg whites (approx. 120g)
1/2 cup low-fat cottage cheese (113g)
1 cup spinach (30g)
1/2 cup sliced mushrooms (35g)
2 tablespoons extra virgin olive oil
Salt & Pepper to taste
PREPARATION
Heat 2 tablespoons of extra virgin olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and sauté until they start to soften, about 3-4 minutes.
Add the spinach to the pan and cook until just wilted, stirring frequently.
Pour in the egg whites and gently scramble with the vegetables, stirring until the egg whites are fully set.
Fold in the low-fat cottage cheese and season with salt and pepper. Allow the mixture to heat through for another minute.
Serve immediately while warm, enjoying the creamy texture and vibrant flavors of this balanced breakfast.