YOUR SOLIN GENERATED RECIPE
Egg White Vegetable Frittata with Cottage Cheese
Enjoy a light and protein-packed breakfast with this egg white frittata featuring fresh vegetables and creamy low-fat cottage cheese. Sautéed spinach, tomatoes, bell pepper, and red onion meld seamlessly with delicate egg whites, finished with a hint of olive oil for a satisfying start to your day.
INGREDIENTS
4 egg whites
2/3 cup low-fat cottage cheese
1 cup fresh spinach
1/2 cup cherry tomatoes (halved)
1/4 medium red bell pepper (diced)
2 tbsp red onion (diced)
5 tsp olive oil
Salt and pepper to taste
PREPARATION
Preheat a non-stick skillet over medium heat and add 2 tsp of olive oil.
Sauté the red onion and red bell pepper for about 2 minutes until they begin to soften.
Add the fresh spinach and continue to sauté until it wilts, about 1 minute.
In a bowl, whisk together the egg whites, low-fat cottage cheese, salt, and pepper until well combined.
Pour the egg white mixture over the sautéed vegetables in the skillet and gently stir to distribute the veggies evenly.
Scatter the halved cherry tomatoes on top and allow the frittata to cook for about 3-4 minutes until the edges start to set.
Drizzle the remaining 3 tsp of olive oil evenly over the frittata, then cover the skillet with a lid.
Cook for an additional 3-4 minutes on low heat until the eggs are fully set and the frittata is cooked through.
Remove from heat and serve warm. Enjoy your nutrient-packed breakfast!