YOUR SOLIN GENERATED RECIPE
Egg White Vegetable Omelet with Cottage Cheese
A fluffy egg white omelet folded over sautéed peppers, baby spinach, and creamy cottage cheese, served with sprouted toast and buttery avocado.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup 2% Cottage Cheese
1 cup Fresh Baby Spinach
1/2 cup Diced Red Bell Pepper
1 tsp Extra Virgin Olive Oil
1/2 medium Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat and sauté the diced bell peppers until they begin to soften.
Add the fresh baby spinach to the skillet and cook until just wilted, then remove the vegetables from the pan and set them aside.
Wipe the skillet if necessary, then pour in the liquid egg whites, cooking undisturbed until the edges begin to set and turn opaque.
Spread the cottage cheese and the sautéed vegetable mixture over one half of the egg whites.
Carefully fold the omelet in half using a spatula and cook for another 1-2 minutes until the center is firm and the cheese is warmed through.
Slide the omelet onto a plate and serve immediately with a slice of toasted sprouted grain bread topped with the sliced buttery avocado.