YOUR SOLIN GENERATED RECIPE
Egg White Vegetable Scramble with Cottage Cheese and Fresh Spinach
Enjoy a light yet satisfying breakfast scramble that combines the delicate flavors of egg whites and a whole egg with creamy low‐fat cottage cheese and a medley of fresh vegetables. This dish is finished with a drizzle of extra virgin olive oil, a crisp half slice of whole grain toast, and a few slices of ripe avocado for a balanced, flavorful start to your day.
INGREDIENTS
3 egg whites
1 whole egg
1/4 cup low-fat cottage cheese
1 cup fresh spinach
1/4 cup diced bell pepper
1/4 cup diced tomato
2 tsp extra virgin olive oil
1/2 slice whole grain toast
1/4 medium avocado
PREPARATION
In a bowl, whisk together the 3 egg whites and 1 whole egg until well combined.
Stir in the 1/4 cup low-fat cottage cheese gently.
Heat a non-stick skillet over medium heat and add 1 tsp of extra virgin olive oil.
Add the diced bell pepper and tomato, sautéing for about 2 minutes until slightly softened.
Add the fresh spinach and cook until wilted, about 1 minute.
Pour the egg and cottage cheese mixture into the skillet with the vegetables. Allow the eggs to set slightly before gently stirring to create soft curds.
Cook until the scramble is just set but still moist, then remove from heat.
Toast the half slice of whole grain bread and drizzle with the remaining 1 tsp olive oil.
Plate the scramble alongside the toast and garnish with sliced 1/4 avocado on top.
Serve immediately and enjoy your balanced, nutritious breakfast.