YOUR SOLIN GENERATED RECIPE
Egg White Vegetable Omelet with Cottage Cheese and Fresh Berries
Start your day with a light yet satisfying breakfast featuring a fluffy egg white omelet filled with fresh spinach and bell pepper, served alongside a creamy scoop of low-fat cottage cheese and a medley of juicy fresh berries. The delightful balance of flavors and textures is elevated by a hint of olive oil and complemented by a side of whole grain toast and creamy avocado, creating a breakfast that is both nourishing and delicious.
INGREDIENTS
4 large egg whites (approx. 120g total)
1/3 cup low-fat cottage cheese (~65g)
1/2 cup fresh blueberries (74g)
1/2 cup fresh spinach
1/4 cup diced red bell pepper
3 tsp extra virgin olive oil
1 slice whole grain bread
1/4 medium avocado
PREPARATION
Preheat a nonstick skillet over medium heat and add 1 tsp of olive oil for a light coating.
In a bowl, whisk the egg whites until frothy. Stir in the fresh spinach and diced red bell pepper.
Pour the egg white and vegetable mixture into the skillet and cook gently until the edges begin to set. Flip or fold the omelet as desired to ensure even cooking.
While the omelet is cooking, place the low-fat cottage cheese and fresh blueberries in a small bowl.
Toast the slice of whole grain bread until golden, and slice the avocado into wedges or mash it lightly for spreading.
Complete cooking the omelet until fully set but still tender. Plate the omelet alongside the cottage cheese and berry bowl, toast, and avocado.
Drizzle the remaining 2 tsp of olive oil over the toast or avocado for extra flavor and healthy fats before serving.