YOUR SOLIN GENERATED RECIPE
Egg White Vegetable Scramble with Cottage Cheese and Sautéed Spinach
Start your morning with a light yet satisfying scramble featuring fluffy egg whites mixed with a colorful medley of diced vegetables, paired with a creamy side of low-fat cottage cheese and tender sautéed spinach. A delicate drizzle of melted dark chocolate over the cottage cheese adds a unique twist to this balanced breakfast, making it both enticing and nutritious.
INGREDIENTS
6 large egg whites (≈198g)
¾ cup low-fat cottage cheese (≈170g)
1 cup mixed vegetables (bell pepper, onion, tomato) (≈150g)
1 cup raw spinach (≈30g)
1.5 tsp olive oil (≈7g)
1 dark chocolate square (≈10g)
Salt and pepper to taste
PREPARATION
Preheat a non-stick skillet over medium heat. Separate egg whites into a bowl and lightly whisk with a pinch of salt and pepper.
Add the mixed diced vegetables (bell pepper, onion, tomato) to the skillet. Sauté for 2-3 minutes until they begin to soften.
Pour in the egg whites and cook slowly, stirring gently to form soft curds with the vegetables.
In a separate pan, heat 1.5 teaspoons of olive oil over medium heat and add the spinach. Sauté until wilted, about 1-2 minutes, then season lightly with salt and pepper.
Once the scramble is cooked to your desired consistency, plate it alongside the sautéed spinach.
Serve the low-fat cottage cheese on the side. Warm the dark chocolate square slightly (either in a microwave for a few seconds or in a small pan) and drizzle or place it on the side of the cottage cheese to enjoy a subtle chocolate note.
Enjoy your balanced breakfast that perfectly blends savory vegetables with a hint of decadent chocolate.