YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese
A satisfying morning omelette combining the lightness of egg whites with the richness of a whole egg, fresh spinach, sweet red bell pepper, and a creamy scoop of low-fat cottage cheese. Finished with a hint of olive oil, this dish offers a delightful balance of flavors and textures to energize your day.
INGREDIENTS
3 egg whites
1 whole egg
1 cup spinach
3/4 cup low-fat cottage cheese
1 tbsp extra virgin olive oil
1/4 cup diced red bell pepper
PREPARATION
Preheat a non-stick skillet over medium heat and add the olive oil.
Add the diced red bell pepper to the skillet and sauté for 1-2 minutes until slightly softened.
Add the fresh spinach and cook until wilted, about 1 minute.
In a bowl, whisk together the egg whites and whole egg until well combined.
Pour the egg mixture into the skillet over the veggies, and let it cook undisturbed for 2-3 minutes until the edges start to set.
Gently lift the edges of the omelette to allow the uncooked egg to flow underneath.
When the omelette is mostly set but still slightly runny on top, dollop the low-fat cottage cheese evenly over one half of the omelette.
Carefully fold the omelette in half over the cottage cheese, and cook for an additional 1-2 minutes until fully set and heated through.
Slide the omelette onto a plate and serve immediately.