YOUR SOLIN GENERATED RECIPE
Fluffy Protein Pancake with Savory Scrambled Eggs, Fresh Spinach, and Creamy Cottage Cheese
Enjoy a balanced, protein-packed meal that starts with a light and fluffy protein pancake made with whey protein, egg whites, and oat flour. Topped with rich, savory scrambled eggs and fresh spinach, then finished with a dollop of creamy cottage cheese, this dish offers both indulgence and nutrition.
INGREDIENTS
2 large Egg Whites (66g)
1 scoop Whey Protein Isolate (30g)
1/4 cup Oat Flour (30g)
1/4 cup Low-Fat Cottage Cheese for batter (60g)
1 large Whole Egg (50g)
1 cup Fresh Spinach (30g)
1/4 cup Creamy Cottage Cheese for topping (60g)
PREPARATION
In a bowl, whisk together the egg whites, whey protein isolate, oat flour, and 1/4 cup low-fat cottage cheese until the mixture is smooth. Let it rest for a few minutes to thicken.
Heat a non-stick skillet over medium-low heat. Pour the pancake batter into the skillet, forming a pancake about 6 inches in diameter. Cook until bubbles form on the surface and the edges set, then gently flip and cook for another 1-2 minutes until golden and fully cooked.
In a separate pan, lightly spray or drizzle a small amount of olive oil if desired, and heat over medium heat. Crack the whole egg into a bowl and whisk until combined. Pour the egg into the pan and add the fresh spinach. Gently scramble until the eggs are softly set and the spinach is just wilted.
Plate the protein pancake and top with the savory scrambled eggs and spinach. Add a dollop of creamy cottage cheese on top or on the side.
Serve warm and enjoy a balanced meal that harmonizes fluffy texture, savory flavors, and nutrient-rich ingredients.