YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Chicken Sausage and Cottage Cheese
A hearty, protein-packed breakfast scramble featuring light and fluffy egg whites blended with savory chicken sausage, complemented by a creamy spoonful of low-fat cottage cheese. Fresh veggies and a touch of avocado add a burst of flavor and texture, making it a balanced meal to energize your morning.
INGREDIENTS
9 egg whites (270g)
1 whole egg (50g)
1 chicken sausage link (4 oz, 113g)
1/3 cup low-fat cottage cheese (80g)
2 teaspoons olive oil
1 mix of spinach, tomato, and onion (100g)
1/2 avocado (100g)
PREPARATION
Crack the egg whites into a bowl and whisk them together. Beat the whole egg lightly and add it to the mix.
Slice the chicken sausage into rounds. Prepare your mixed vegetables by roughly chopping the spinach, tomato, and onion.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the chopped vegetables and sauté until they soften, about 2-3 minutes.
Add the chicken sausage slices to the skillet and cook them for another 2 minutes until lightly browned.
Pour the egg mixture over the vegetables and sausage. Allow the eggs to set for a few seconds, then gently stir, scrambling until fully cooked.
Once the eggs are cooked through, reduce the heat and gently fold in the low-fat cottage cheese, allowing it to warm slightly.
In a separate small pan, warm the remaining teaspoon of olive oil and lightly toast sliced avocado if desired, or simply slice and serve raw on top or on the side.
Plate the scramble, top with the avocado slices, and enjoy a nutritious, protein-packed breakfast.