YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Cottage Cheese and Cherry Tomatoes
A light and savory breakfast scramble bursting with fresh cherry tomatoes, spinach, and bell pepper, perfectly complemented by a dollop of creamy low-fat cottage cheese. Paired with toasted whole grain bread and a hint of olive oil, this dish is a satisfying start to your day with an ideal balance of protein and wholesome carbohydrates.
INGREDIENTS
1 cup Liquid Egg Whites
1/4 cup Low-Fat Cottage Cheese
1/2 cup Cherry Tomatoes (halved)
1/2 cup Fresh Spinach
1/4 cup Red Bell Pepper (chopped)
2 slices Whole Grain Bread
1 teaspoon Olive Oil
PREPARATION
Preheat a non-stick skillet over medium heat and add the olive oil.
Add chopped red bell pepper and fresh spinach to the skillet. Sauté for 1-2 minutes until slightly softened.
Pour in the egg whites and gently stir, letting them cook evenly with the vegetables.
Once the egg whites begin to set, fold in the halved cherry tomatoes and continue to gently scramble until fully cooked.
Remove the skillet from heat and gently stir in the low-fat cottage cheese, allowing it to warm through without fully melting.
Toast the whole grain bread slices until they are golden and crisp.
Plate the scramble alongside the toasted bread, and serve immediately.