YOUR SOLIN GENERATED RECIPE
Egg White Vegetable Scramble with Cottage Cheese and Sautéed Spinach
Start your day with a light yet satisfying egg white scramble enriched with vibrant bell peppers, sweet onions, and tender spinach. Paired with a side of creamy lowfat cottage cheese, this breakfast perfectly balances protein and wholesome veggies, all brought together with a drizzle of olive oil that enriches the sautéed spinach with a subtle, aromatic flavor.
INGREDIENTS
1 cup Egg Whites (approx. 6 egg whites)
½ cup Lowfat Cottage Cheese
½ cup Diced Bell Pepper
¼ cup Diced Onion
2 cups Spinach
1 tbsp Olive Oil
PREPARATION
In a bowl, whisk together the egg whites until slightly frothy. Season lightly with salt and pepper, if desired.
Heat a non-stick skillet over medium heat. Add the diced onion and bell pepper, sautéing until they begin to soften, about 2-3 minutes.
Pour in the egg whites and gently stir, allowing them to cook evenly with the vegetables.
When the eggs are nearly set, fold in the cottage cheese, and continue to scramble until fully cooked.
In a separate pan, heat the olive oil over medium heat. Add the spinach and sauté until wilted, about 1-2 minutes.
Plate the egg white scramble alongside the sautéed spinach, and serve warm.