Egg White Vegetable Omelette with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Vegetable Omelette with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Omelette with Cottage Cheese

Enjoy a light yet satisfying breakfast with fluffy egg whites, a medley of fresh vegetables, and a creamy dollop of low-fat cottage cheese. This omelette is vibrant in color and flavor, providing a perfect balance of proteins and wholesome goodness to start your day.

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NUTRITION

372kcal
Protein
38.3g
Fat
16.4g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

6 egg whites

1/2 cup low-fat cottage cheese

1/2 cup diced bell pepper

1/2 cup spinach

1/2 cup sliced mushrooms

1/4 cup diced red onion

1 tbsp olive oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.

  • 2

    Add the diced red onion and sauté for about 1-2 minutes until slightly softened.

  • 3

    Stir in the diced bell pepper, sliced mushrooms, and spinach. Cook for another 2-3 minutes until the vegetables are tender.

  • 4

    In a bowl, gently whisk together the egg whites until slightly frothy. Pour the egg whites evenly over the cooked vegetables in the skillet.

  • 5

    Allow the mixture to set and cook undisturbed for about 2-3 minutes. Gently lift the edges to let any uncooked egg white flow underneath.

  • 6

    Once mostly set, add dollops of low-fat cottage cheese evenly over the omelette. Fold the omelette in half and cook for an additional minute to warm the cottage cheese.

  • 7

    Season with salt and pepper to taste, then serve immediately.

Egg White Vegetable Omelette with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Vegetable Omelette with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Omelette with Cottage Cheese

Enjoy a light yet satisfying breakfast with fluffy egg whites, a medley of fresh vegetables, and a creamy dollop of low-fat cottage cheese. This omelette is vibrant in color and flavor, providing a perfect balance of proteins and wholesome goodness to start your day.

NUTRITION

372kcal
Protein
38.3g
Fat
16.4g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

6 egg whites

1/2 cup low-fat cottage cheese

1/2 cup diced bell pepper

1/2 cup spinach

1/2 cup sliced mushrooms

1/4 cup diced red onion

1 tbsp olive oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.

  • 2

    Add the diced red onion and sauté for about 1-2 minutes until slightly softened.

  • 3

    Stir in the diced bell pepper, sliced mushrooms, and spinach. Cook for another 2-3 minutes until the vegetables are tender.

  • 4

    In a bowl, gently whisk together the egg whites until slightly frothy. Pour the egg whites evenly over the cooked vegetables in the skillet.

  • 5

    Allow the mixture to set and cook undisturbed for about 2-3 minutes. Gently lift the edges to let any uncooked egg white flow underneath.

  • 6

    Once mostly set, add dollops of low-fat cottage cheese evenly over the omelette. Fold the omelette in half and cook for an additional minute to warm the cottage cheese.

  • 7

    Season with salt and pepper to taste, then serve immediately.