YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach
Enjoy a light yet satisfying start to your day with this egg white scramble packed with colorful vegetables. The addition of creamy low-fat cottage cheese and nutrient-rich sautéed spinach, finished with a drizzle of olive oil and a few slices of avocado, creates a delicious blend of flavors and textures to awaken your taste buds.
INGREDIENTS
5 large egg whites (approx. 165g)
1/2 cup low-fat cottage cheese (113g)
2 cups fresh spinach, raw (60g)
1/4 cup diced red bell pepper (38g)
Approximately 1 tablespoon + 1/2 tsp olive oil (about 17.5ml)
1/4 portion avocado (50g)
PREPARATION
Preheat a non-stick skillet over medium heat.
Add the olive oil to the skillet and swirl to coat the surface.
Toss in the diced red bell pepper and sauté for about 1-2 minutes until slightly softened.
Add the fresh spinach and continue to sauté until it wilts, about 2 minutes.
Pour in the egg whites and gently stir, cooking until they start to firm up.
Carefully fold in the low-fat cottage cheese and let it warm through without overcooking.
Season with a pinch of salt and pepper or your preferred herbs.
Transfer to a plate and top with avocado slices or mash the avocado to mix in.
Serve hot and enjoy a protein-packed, nutritious breakfast.