Name: Egg White Veggie Omelet with Cottage Cheese and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Liquid Egg Whites; 1/2 cup 2% Cottage Cheese; 2 cups Fresh Baby Spinach; 1/4 cup Diced Red Bell Pepper; 2 tbsp Diced Red Onion; 1 tsp Extra Virgin Olive Oil; 1/2 small Avocado; 1 slice Sprouted Grain Bread

Egg White Veggie Omelet with Cottage Cheese and Sautéed Spinach

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Cottage Cheese and Sautéed Spinach

Fluffy egg whites folded over warm cottage cheese and sautéed spinach, served with sprouted toast and creamy avocado.

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NUTRITION

Protein

38.9g

Fat

16g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1/4 cup Diced Red Bell Pepper

2 tbsp Diced Red Onion

1 tsp Extra Virgin Olive Oil

1/2 small Avocado

1 slice Sprouted Grain Bread

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PREPARATION

1
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
2
Add the diced red onion and bell peppers to the pan and sauté for 3-4 minutes until they begin to soften.
3
Toss in the baby spinach and cook just until wilted, then spread the vegetables evenly across the pan.
4
Pour the liquid egg whites over the vegetables and reduce heat to medium-low.
5
Allow the egg whites to cook undisturbed until the edges are set and the center is mostly opaque.
6
Spoon the cottage cheese onto one half of the omelet and season with a pinch of black pepper.
7
Carefully fold the other half of the omelet over the cheese and cook for another 60 seconds to warm through.
8
Toast the sprouted grain bread and top it with the sliced avocado.
9
Slide the omelet onto a plate and serve immediately with the avocado toast.