YOUR SOLIN GENERATED RECIPE
Fluffy Cottage Cheese Omelet with Fresh Tomatoes
A light yet protein-packed omelet featuring a blend of whole egg and egg whites combined with creamy low-fat cottage cheese. Fresh tomatoes, spinach, and a hint of diced onion add brightness and flavor, resulting in a delightful meal perfect for any time of day.
INGREDIENTS
1 large Whole Egg
3 large Egg Whites
0.75 cup Low-Fat Cottage Cheese
0.5 cup Fresh Tomatoes, diced
0.5 cup Baby Spinach
0.25 cup Onion, diced
1 teaspoon Olive Oil
Salt & Pepper, to taste
PREPARATION
In a bowl, whisk together 1 whole egg and 3 egg whites until frothy.
Stir in the low-fat cottage cheese to combine. Season the mixture with a pinch of salt and pepper.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.
Add the diced onion and sauté for 1-2 minutes until soft. Then add the baby spinach and cook until just wilted.
Pour the egg and cottage cheese mixture into the skillet, spreading evenly.
Gently distribute the diced fresh tomatoes over the top.
Allow the omelet to cook undisturbed for 3-4 minutes until the edges begin to set.
Using a spatula, carefully fold the omelet in half and let it cook for an additional 1-2 minutes to ensure the center is set.
Remove from heat and transfer to a plate. Serve warm.