YOUR SOLIN GENERATED RECIPE
Fresh Garden Vegetable and Spinach Fluffy Omelette
Enjoy a light and fluffy omelette bursting with garden-fresh vegetables and a creamy hint of low‐fat cottage cheese. This omelette offers a delightful mix of textures and flavors, from the savory richness of whole eggs to the crisp, vibrant garden vegetables, creating a balanced meal that fits neatly within your protein and calorie goals.
INGREDIENTS
4 whole eggs
1 egg white
100g low-fat cottage cheese
½ cup fresh spinach
¼ cup diced tomato
¼ cup diced red bell pepper
¼ cup sliced mushrooms
¼ cup diced onion
1 teaspoon olive oil
PREPARATION
Crack the eggs and egg white into a bowl, whisking until well combined. Stir in the cottage cheese for extra creaminess.
Prepare the vegetables by washing the spinach, dicing the tomato, red bell pepper, and onion, and slicing the mushrooms.
Heat the olive oil in a non-stick skillet over medium heat. Add the diced onion and sauté for about 1-2 minutes until slightly softened.
Add the mushrooms, red bell pepper, and tomato to the skillet. Sauté the vegetables for 2-3 minutes until they begin to soften while retaining their freshness.
Stir in the fresh spinach until just wilted, then evenly spread the cooked vegetables in the pan.
Pour the egg and cottage cheese mixture over the vegetables, allowing it to settle evenly.
Cook on medium-low heat until the edges start to set. Gently lift the edges of the omelette with a spatula to check doneness.
Fold the omelette in half and allow it to cook for an additional minute, ensuring the center is cooked through but still soft.
Slide the omelette onto a plate and serve warm.