YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes
Start your day with a light and refreshing scramble that perfectly balances creamy cottage cheese with the brightness of spinach, juicy cherry tomatoes, and the wholesome crunch of whole-grain toast, all gently enriched with a kiss of olive oil and avocado. This breakfast packs just the right amount of protein and healthy fats to energize your morning while keeping your taste buds delighted.
INGREDIENTS
6 egg whites (approx. 198g)
1/3 cup low-fat cottage cheese (approx. 80g)
1 cup raw spinach
1/2 cup halved cherry tomatoes (approx. 75g)
1 teaspoon extra virgin olive oil
1/2 teaspoon extra virgin olive oil
1 slice whole grain bread
1/4 medium avocado (quartered, approx. 50g)
PREPARATION
In a small bowl, whisk the egg whites until slightly frothy.
Heat a nonstick skillet over medium heat and add 1 teaspoon of extra virgin olive oil.
Add the egg whites to the skillet and let them begin to set.
Stir in the low-fat cottage cheese, raw spinach, and halved cherry tomatoes.
Cook gently, stirring occasionally, until the egg whites are fully set and the spinach has wilted, about 3-4 minutes.
Toast the whole grain bread in a toaster or on a skillet until golden and crispy.
Plate the scramble alongside the toasted bread and garnish with quartered avocado drizzled with the additional 1/2 teaspoon of olive oil.
Serve immediately and enjoy your balanced, protein-packed breakfast.