YOUR SOLIN GENERATED RECIPE
Egg White Vegetable Omelette with Cottage Cheese and Fresh Berries
Enjoy a vibrant breakfast featuring a light, fluffy egg white omelette loaded with fresh mixed vegetables, complemented by a creamy serving of low‐fat cottage cheese and a bright burst of fresh berries. A drizzle of olive oil and a touch of avocado add just the right amount of richness, making this meal both satisfying and energizing for your day.
INGREDIENTS
4 egg whites (approx. 120g total)
1/2 cup mixed vegetables (spinach, tomatoes, bell peppers)
1/2 cup low-fat cottage cheese (approx. 113g)
1 cup mixed berries (approx. 150g)
2 tbsp extra virgin olive oil
1/4 medium avocado
PREPARATION
Preheat a non-stick skillet over medium heat and add 1 tbsp of olive oil.
Whisk the egg whites lightly in a bowl.
Add the mixed chopped vegetables to the skillet and sauté for 2-3 minutes until slightly tender.
Pour the egg whites over the vegetables and let cook until the edges start to set. Gently lift the edges to allow the uncooked whites to flow underneath.
When the omelette is mostly set, carefully fold it in half and slide it onto a plate.
Top the omelette with 1/2 cup of low-fat cottage cheese.
On the side, arrange 1 cup of fresh mixed berries and drizzle the remaining 1 tbsp of olive oil over them for a subtle richness.
Finish by adding 1/4 of a medium avocado, either sliced or mashed lightly, to complement the flavors.
Serve immediately and enjoy your nutrient-packed breakfast.