YOUR SOLIN GENERATED RECIPE
Egg White Omelette with Arugula and Cottage Cheese
Start your morning with a light yet satisfying egg white omelette enriched with a touch of whole egg, complemented by creamy cottage cheese, fresh arugula, and a side of sweet raspberries. Balanced with a drizzle of olive oil, this dish provides delicate flavors and a nutritious start to your day.
INGREDIENTS
3 large egg whites
1 whole egg
1/4 cup low-fat cottage cheese
1 cup arugula
1/2 cup raspberries
3.5 teaspoons extra virgin olive oil
PREPARATION
In a bowl, whisk together the 3 egg whites and 1 whole egg until well combined.
Heat a non-stick skillet over medium heat and lightly coat with a portion of the olive oil.
Pour the egg mixture into the skillet, letting it cook gently as it begins to set around the edges.
When the eggs are mostly set, gently fold the omelette and cook for another minute to ensure it's cooked through.
Slide the omelette onto a plate and top with 1/4 cup of low-fat cottage cheese.
On the side, toss 1 cup of fresh arugula with the remaining olive oil drizzle.
Serve with a side of 1/2 cup raspberries for a touch of natural sweetness.